Baba Ganouj

by Kathleen Morrison

Prep time: 0:15 Overall time: 3:00

Servings: 8 servings

INGREDIENTS

6 lg. eggplants
2 lemons, juiced
2 tbsp. tahini
Salt
1 lg. clove garlic
1/4 cup chopped fresh parsley
2 tbsp. olive oil

INSTRUCTIONS

Cook eggplants whole on all sides, turning as necessary until they are soft throughout and the skin is charred. Set aside to cool for 1 hour.

Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste. Finely chop the garlic clove and add to mashed eggplant. Stir well and chill. To serve, place in a flat serving dish and garnish with parsley. Pour olive oil over the top.

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Tagged: babaganouj, middleeastern add tags

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