Baba ganouj (tangy eggplant dip)
Yield: 6 Sandwiches
- 2 md Eggplants
- 2 tb Tahini
- 2 Garlic cloves pressed Juice of 1 lemon
- 2 tb Chopped fresh parsley (opt)
- 1/2 ts Salt
Black pepper to taste Preheat oven to 300'F. 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.