*  Exported from  MasterCook  *

                       Baba Ganouj (Eggplant Salad)

Recipe By     : Cindy Tarsi -  The Moosewood Cookbook
Serving Size  : 12   Preparation Time :3:00
Categories    : Appetizers                       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    eggplant
   3      teaspoons     lemon juice
     1/4  cup           tahini
   2                    garlic clove
     1/4  cup           parsley sprigs -- minced
     1/2  teaspoon      salt
   2      tablespoons   green onion -- minced
                        black pepper -- to taste
   1 1/2  teaspoons     olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and
prick it all over with a fork. Place it directly on an oven rack and let
it
roast until completely popped (about 45 minutes). When it is sagging,
wrinkled, crumpled, and totally soft, you'll know it's ready.  Remove it
from the oven, and let cool. Scoop the insides out and mash well. Combine
with rest of ingredients, except olive oil. Chill well.  Drizzle the oil
over the top before serving.  Serve with assorted crackers.




                   - - - - - - - - - - - - - - - - - -