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Baba ganouj

Yield: 8 servings

Ingredients:

• 6 lg Eggplants 1 lg Garlic clove
• 2 ea Lemons juiced 1/4 c Chopped parsley fresh
• 2 tb Tahini 2 tb Olive oil

Instructions:

Salt 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 Earth's Vegetarian Feasts

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