Recipe Name: Baba Ganouj (Tangy Eggplant Dip)
| Ingredients | |||
| 2 | each | eggplants | |
| 2 | tablespoon | tahini | |
| 2 | each | garlic. cloves, pressed | |
| 1 | each | lemon, juice | |
| 2 | tablespoon | parsley, fresh, chopped, optional | |
| 1/2 | teaspoon | salt | |
| 1 | pepper, to taste | ||
Directions: | |||
| Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. | |||