Baba Ganouj (Eggplant Salad) Recipe

• 1 x eggplant
• 3 tsp lemon juice
• 1/4 c. tahini
• 2 x garlic clove
• 1/4 c. parsley sprigs, chopped
• 1/2 tsp salt
• 2 Tbsp. green onion, chopped black pepper, to taste
• 1 1/2 tsp extra virgin olive oil

1. Preheat oven to 400F.
2. Cut off the stem ends of the eggplant and prick it all over with a fork.
3. Place it directly on an oven rack and let it roast till completely pooped (about 45 min).
4. When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready.
5. Remove it from the oven, and let cold.
6. Scoop the insides out and mash well.
7. Combine with rest of ingredients, except extra virgin olive oil.
8. Refrigeratewell.
9. Drizzle the oil over the top before serving.
10. Serve with assorted crackers.

eggplant, lemon juice, tahini, garlic, parsley sprigs, salt, green onion, extra virgin olive oil

Taken from cookeatshare.com/recipes/baba-ganouj-eggplant-salad-72727 (may not work)