Baba Gannouj (joel Rapp) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6 large: Eggplants,
2: Lemons, juiced
2 tbsp: Tahini,
Salt,
1 large: Garlic clove,
1/4 cup: Chopped parsley, fresh
2 tbsp: Olive oil,
Directions:
Cook eggplants whole on all sides, turning as necessary til lthey 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 Earths Vegetarian Feasts"
Source from luhu.jp
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 Earths Vegetarian Feasts"
Source from luhu.jp