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    Baba Ghannouj


    Source of Recipe


    by Jodhi/EDC, from UmAbi

    Recipe Introduction


    Aubergine dip with Parsley Eggplant Salad Muttabal. A favorite Middle Eastern appetizer. Serve with warmed pita bread cut in triangles or try crackers. This is usually served with pomegranate seeds, but this particular variation uses fresh parsley.

    List of Ingredients




    6 large eggplants
    juice of 1/2 lemon
    5 TBS tahina
    4 cloves garlic, crushed
    2 tomatoes, peeled and chopped
    1 small onion, finely chopped
    1/2 cup fresh parsley
    salt, to taste

    Garnish:
    lettuce leaves
    lemon slices
    tomato slices

    Recipe



    Grill the eggplants over a wood fire, or bake in a very hot oven for 25 to 30 minutes, until blackened and the pulp is soft. Remove the skin. Mash and blend the eggplant pulp with the lemon juice, tahina, and garlic. Stir in the tomatoes, onions, and parsley.
    Season.

    Place in shallow bowl. Make an indentation in the middle. Garnish with more parsley in the middle. Around the outside, garnish with the lettuce, lemon slices, and tomato slices, as you like.

    Tip:
    Hold the eggplants under running water or submerge them in cold wter, to loosen the blackened skin before removing it.

 

 

 


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