Leah's babaganouj
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 1 | Clove garlic; crushed | |
| 1 | small | Tomato; chopped |
| ½ | Green pepper; chopped | |
| 2 | tablespoons | Tahini; up to 3 |
| 3 | tablespoons | Fresh lemon juice |
| Salt & pepper | ||
| ¼ | teaspoon | Cumin; or to taste |
Directions
Cut eggplant in half & broil cut side down about 20 minutes. Do not turn eggplant during broiling. Remove & let cool. Squeeze gently to press out excess juices. Scoop flesh & mash well. Mix with remaining ingredients & garnish with chopped parsley.
If you want to freeze it, add the tahini after defrosting.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@...> on Feb 07, 1999, converted by MM_Buster v2.0l.
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