Recipe#9579

Title: Baba Ghanouj 07

From: sdavid@sdavid.tiac.net (Scott David Gray) 
 Newsgroups: rec.food.recipes 
 Subject: Baba Ganouj 
 Date: 13 May 1998 06:53:16 -0600 
 Message-ID: <6jc53s$6dm$1@mack.rt66.com> 

4 Medium-small eggplants
 Juice from two lemons
 1 cup tahini
 6 cloves of garlic
 1 cup finely chopped parsley
 2 teaspoons of salt
 1/2 cup finely minced scallions
 Black pepper
 2 tablespoons olive oil
  
 Cut off and throw out the stem-ends of the eggplants.  Prick the
 eggplants all over with a fork.  Place them directly on an oven
 rack (preheated to 400 degrees), and roast them slowly until they
 pop (about 45 minutes).  When they are sagging, wrinkled, crumpled
 and totally soft, they are ready.  Remove them from the oven and
 wait for them to cool enough to handle.  Scoop out the insides and
 mash them.  Combine will all other ingredients except the olive
 oil.  Chill completely.  Drizzle olive oil on just before serving.
 Serves: 12 (with pita)