Recipe - Baba Gannouj (Joel Rapp)

6 lg Eggplants
2 Lemons, juiced
2 tablespoon Tahini
Salt
1 lg Garlic clove
One fourth cup Chopped parsley, fresh
2 tablespoon Olive oil

Cook eggplants whole on all sides, turning as necessary till they 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.

Joel Rapp, "Mother Earth's Vegetarian Feasts"
Posted to MMRecipes Digest V3 #305

Date: Wed, 6 Nov 1996 23:46:18 0500

From: BobbieB1@aol.com