Baba Ghanoush
Blend the roasted eggplant with the other ingredients.
Mound the puree in a bowl, make a depression in the middle with a spoon and fill with a
little olive oil (optional.) Sprinkle with parsley (optional). Serve.
- 2 large eggplants, poked for air and roasted for 45 minutes at 400 degrees.
2 ½ teaspoons olive oil
2 large garlic cloves
1 tablespoon salt
¼ cup tahini
Juice of 1 large lemon or lime (whatever ya got)
Blend the roasted eggplant with the other ingredients.
Mound the puree in a bowl, make a depression in the middle with a spoon and fill with a
little olive oil (optional.) Sprinkle with parsley (optional). Serve.
- Contributed by Stacy Miller; from Vegetarian Cooking for Everyone by Deborah
Madison
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