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Baba Ganouj

Ingredients

Medium-small eggplants

Juice from two lemons

1 cup

tahini

6 cloves

garlic

1 cup

finely choppedparsley

2 tsp

salt

1/2 cup

finely mincedscallions

black pepper

2 tbs

olive oil

Preparation

Cut off and throw out the stem-ends of the eggplants.
Prick the eggplants all over with a fork.
Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).
When they are sagging, wrinkled, crumpled and totally soft, they are ready.
Remove them from the oven and wait for them to cool enough to handle.
Scoop out the insides and mash them.
Combine will all other ingredients except the olive oil.
Chill completely. Drizzle olive oil on just before serving.

Serves: 12 (with pita)

Preparation time: 90 min (prepare a day in advance)

Scott's recipes are at: ftp://ftp.sudval.org/users/sdg/recipes

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from sdavid@sdavid.tiac.net (Scott David Gray) was inserted by Renato Pichler / 2002-04-30 22:26:35

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