recipe: Baba Ghanoush

[Guest guest]

Courtesy of VeggieJews and " Maida W Genser "

 

from The Compassionate Cook or, " Please Don't Eat the Animals " A

Vegetarian Cookbook:

 

1 large eggplant

 

2 cloves garlic

 

3 tbsp tahini (ground sesame paste)

 

3 tbsp lemon juice

 

tsp salt

 

Preheat oven to 350 .

 

Wash eggplant and prick it several times with a fork. Place on a

baking sheet and bake until soft and beginning to collapse, about 45

minutes.

 

Remove the eggplant from the oven and allow it to cool.

 

After the eggplant has cooled enough to handle, remove the skin and

the seeds. In a blender or food processsor, combine the eggplant pulp

with the remaining ingredients and blend until smooth.

 

Refrigerate up to 1 day before serving, if desired, but it is also

good at room temperature.

 

Serve with pita bread or pita chips.

 

Makes 2 cups.

 

Preparation time: 20 minutes.

 

Baking time: 45 minutes.