Baba Ganoush - 2

Recipe Ingredients

6 tablespoons	90ml	Eggplants (large)
2		Lemons - juiced
2 tablespoons	30ml	Tahini
		Salt
1		Garlic clove (large)
1/4 cup	36g / 1.3oz	Chopped parsley - fresh
2 tablespoons	30ml	Olive oil

Recipe Instructions

Cook eggplants whole on all sides, turning as necessary until they are soft throughout and the skin is charred. Set aside to cool for 1 hour.

Peel eggplants and discard skin. In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.

Finely chop the garlic clove and add to mashed eggplant. Stir well and chill. To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.

Source:
Prodigy Food and Wine Board

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