Recipe - Baba Ganouj (Tangy Eggplant Dip)

1 Eggplant
3 teaspoon Lemon juice
One fourth cup Tahini
2 Garlic clove
One fourth cup Parsley sprigs; minced
One half teaspoon Salt
2 tablespoon Green onion; minced
Black pepper; to taste
1 One half teaspoon Olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and
prick it all over with a fork. Place it directly on an oven rack and let it
roast until completely pooped (about 45 minutes). When it is sagging,
wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it
from the oven, and let cool. Scoop the insides out and mash well. Combine
with rest of ingredients, except olive oil. Chill well. Drizzle the oil
over the top before serving. Serve with assorted crackers.

Recipe by: Cindy Tarsi The Moosewood Cookbook

Posted to recipeludigest Volume 01 Number 232 by RecipeLu
recipelu@geocities.com on Nov 09, 1997