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Baba Ganoujvegetarian, indian 2 medium eggplants 2 tablespoon tahini 2 garlic cloves, pressed 1 juice of 1 lemon 2 tablespoon chopped fresh parsley (opt) 1/2 teaspoon salt 1 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.
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