Baba Ganouj Eggplant Salad
Serving Size : 12
Ingredients for prepare Baba Ganouj Eggplant Salad
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | eggplant |
| 3 | teaspoons | lemon juice |
| 1/4 | cup | tahini |
| 2 | | garlic clove |
| 1/4 | cup | parsley sprigs - minced |
| 1/2 | teaspoon | salt |
| 2 | tablespoons | green onion - minced |
black pepper to taste
baba ganouj eggplant salad |
| 1 1/2 | teaspoons | olive oil |
recipe Baba Ganouj Eggplant Salad
Preheat oven to 400F. Cut off the stem ends of the eggplant
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and prick it all over with a fork. Place it directly on an oven
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rack and let it roast until completely pooped (about 45 minutes). When it
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is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it
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from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients,
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except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted
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crackers.
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