Baba Ghanoush
- 2 md Eggplant; (1 lb. total)
- 2 tb Soy sauce
- 3 tb Lemon juice
- 3 ts Tahini
- 2 tb Olive oil
- 3 Cloves Garlic; pressed
Prick the eggplant all over and bake it at 350'-400' until they collapse
(They should look like prunes) - an hour or more. When they have cooled,
skin them and chop finely, sieving out the large seeds, if preferred. Add
the other ingredients, except the tahini, and whisk well with a wire whisk.
Stir in the tahini and chill well before using. This is good with corn
chips or pita bread.
NOTES : Yields 2 Cup
Recipe by: The Bard's Table Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Luke Murden on Aug 13, 1997
(They should look like prunes) - an hour or more. When they have cooled,
skin them and chop finely, sieving out the large seeds, if preferred. Add
the other ingredients, except the tahini, and whisk well with a wire whisk.
Stir in the tahini and chill well before using. This is good with corn
chips or pita bread.
NOTES : Yields 2 Cup
Recipe by: The Bard's Table Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Luke Murden
