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home > recipes > vegetables > baba ghanouj
April 5, 1997 "/>
This recipe didn't sound that good to me, but I had to try it after reading the directions to "bake eggplant until completely pooped." It turned out to be very good and has been a hit at my parties. * Exported from MasterCook * Baba Ganouj (Eggplant Salad) Recipe By : Cindy Tarsi - The Moosewood Cookbook Serving Size : 12 Preparation Time :3:00 Categories : Eggplant Spreads Vegetables 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 1 1/2 teaspoons olive oil Preheat oven to 400 degrees. 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. - - - - - - - - - - - - - - - - - - NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997

Baba Ghanouj


average rating = 3.5 stars(3.66673 comments available)
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(posted March 27, 1997)


This recipe didn't sound that good to me, but I had to try it after reading
the directions to "bake eggplant until completely pooped." It turned out
to be very good and has been a hit at my parties.

* Exported from MasterCook *

Baba Ganouj (Eggplant Salad)

Recipe By : Cindy Tarsi - The Moosewood Cookbook
Serving Size : 12 Preparation Time :3:00
Categories : Eggplant Spreads
Vegetables

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
1 1/2 teaspoons olive oil

Preheat oven to 400 degrees. 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.


- - - - - - - - - - - - - - - - - -

NOTES : Submitted to World Recipes by Barbara Zack April 5,
1997



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+3 comments


from St.Louis, MO, United States wrote:4  1

a dash or two of paprika and/or cayanne does wonders to "perk" up the flavors....and chopped cilantro adds a bit more taste than the parsley
3 starsJune 4, 2003


from Troy, Mich., United States wrote:1  1

no green onions but 1/4 cup of home cooked yogurt worked very well.
4 starsFebruary 11, 2003


from Toronto, Canada wrote:1  1

An excellent recipe. After trying it the first time however, I decided to roast the garlic the next time. I guess it depends on your taste.
4 starsOctober 2, 2002


 
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