Baba Ganouj Recipe

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Eggplant Dip Baba Ghanouj

• 2 tb Olive oil
• 2 tb Tahini
• 1 lg Garlic clove
• 1/4 c sliced parsley, fresh
• 6 lg Eggplants
• 2 Lemons, juiced
• Salt

• Step #1 Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred.
• Step #2 Set aside to cool for 1 hr.
• Step #3 Peel eggplants & discard skin.
• Step #4 In a mixing bowl, add lemon juice & tahini.
• Step #5 mix well.
• Step #6 Add salt to taste.
• Step #7 Finely chop the garlic clove & add to mashed eggplant.
• Step #8 Stir well & chill.
• Step #9 To serve, place this in a flat serving dish & garnish with parsley.
• Step #10 Pour olive oil the top.
• Step #11 Joel Rapp, "Mother Earth's Vegetarian Feasts".
• Enjoy the BABA GANOUJ recipe

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Appetizers / Dips

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• easy
• tahini
• sesame
• cheap
• garlic
• eggplant
• cream
• cabbage
• delicious
• middleeastern
• dips
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• toast
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• mediterranean
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• soft