Baba Ghannouj (eggplant Appetizer) (#3)
Serves:
Ingredients:
6
lg
Eggplants
2
ea
Lemons, juiced
2
tb
Tahini
Salt
1
lg
Garlic clove
1/4
c
Chopped parsley, fresh
2
tb
Olive oil
Method:
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred.
Set aside to cool for 1 hour.
Peel eggplants & discard skin.
In a mixing bowl, add lemon juice & tahini.
Blend well.
Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant.
Stir well & chill.
To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.