Baba Ganoush Recipe

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   Pierce the skins of the eggplants several times and place them on a baking sheet.

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   Bake at 400F for 40 min to 1 hour, or possibly till the outsides crinkle and the insides become very soft.

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   When the eggplants are cold sufficient to handle, scoop out the insides.

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   3.

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   Using a food processor puree the pulp with the lemon juice, tahini, garlic, parsley, and salt till smooth.

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   Cold to room temperature.

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   4.

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    Line a warmed pita pocket with leaf lettuce, spoon in the baby and serve as is, or possibly, if you like, top with a sprinkling of feta cheese.

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    Meal Planning:*

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    Preparation Time: 15 min;

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    Baking Time: 40 min.

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    Serve with soup or possibly salad.

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    *Smoky eggplant flavor and creamy texture of tahini with lemon also makes a good dip with crudites.

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    Prepare as a side dish for a Middle Eastern Combo Plate with Hummus (79) or possibly White Bean Dip

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    (87) and Carrot Salad (p321)*For a nondairy alternative, top with minced fresh tomatoes, minced black olives, and alfalfa sprouts.

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    Per 6-ounce serving

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    Recipe

* Per serving · 4 servings · Values may vary.

No additional tips available.