Baba Ghannouj (Eggplant Appetizer) Recipe

• 6 eggplants
• 2 lemons, juiced
• 2 Tbsp. tahini
• salt
• 3 garlic cloves
• 1/4 c. minced parsley, fresh
• 2 Tbsp. extra virgin olive oil

1. Cook eggplants, whole, on all sides, turning as necessary until they are soft throughout & the skin is charred.
2. Set aside to cool for 1 hour.
3. Peel eggplants and throw away skin.
4. Place the flesh into a large mixing bowl.
5. Add in lemon juice and tahini.
6. Blend well, mashing the eggplant.
7. Add in salt to taste.
8. Finely chop the garlic cloves and add in to mashed eggplant.
9. Stir well and chill.
10. To serve, place in a flat serving dish and garnish with parsley.
11. Pour extra virgin olive oil the top.

eggplants, lemons, tahini, salt, garlic, parsley, extra virgin olive oil

Taken from cookeatshare.com/recipes/baba-ghannouj-eggplant-appetizer-821 (may not work)