Baba Ganouj (Eggplant Salad)

Recipe Ingredients

1		Eggplant
3 teaspoons	15ml	Lemon juice
1/4 cup	59ml	Tahini
2		Garlic clove
1/4 cup	4g / 0.1oz	Parsley sprigs - minced
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Green onion - minced
		Black pepper - to taste
1 1/2 teaspoons	7.5ml	Olive oil

Recipe Instructions

Preheat oven to 400F. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it from the oven, and let cool.

Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers.

Source:
Cindy Tarsi - The Moosewood Cookbook

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