LOCATION: Recipes >> Middle Eastern >> Baba Ghanouj 07
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Baba Ghanouj 07
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Baba Ganouj
4 medium to small eggplants
Juice from two lemons
1 cup tahini
6 cloves of garlic
1 cup finely chopped parsley
2 teaspoons of salt
1/2 cup finely minced scallions
Black pepper
2 tablespoons olive oil
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)
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