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Baba Ganoujappetizers, vegetarian 6 large eggplants 2 each lemons, juiced 2 tablespoon tahini 1 salt 1 large garlic clove 1/4 cup chopped parsley, fresh 2 tablespoon olive oil 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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