Posted by thinagin on 11-22-2000 01:35 AM:


Baba Ganoush -- Sno-Isle Co-op
1½ lb Globe eggplant
3 T lemon juice
1 t salt
2 t minced garlic
3 T tahini (or sub with yogurt or sour cream
1/4 c chopped parsley
1/2 c toasted pine nuts
2 T olive oil

Preheat oven to 400. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove form oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nut. Before serving, drizzle with the olive oil. Serve as a dip with chips or triangles of pita bread.