Baba Gannouj (Joel Rapp) Recipe


Ingredients

6 large eggplants
2 lemons, juiced
2 tbsp tahini
1 salt
1 large garlic clove
1/4 cup chopped parsley, fresh
2 tbsp olive oil


Directions

Cook eggplants whole on all sides, turning as necessary til lthey are
soft throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice &
tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well &
chill. To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"


Servings: 8 servings

 

 

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Categories: Beverage; Fruit; Sauce; Vegetable; Vegetarian


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As we move into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by the Romans. He describes how the meals were divided into hors d`oeuvre, main meal and afters, a very modern way of dining. This early Roman chef describes how the early Romans used a good variety of spices and herbs, including many that are still in use today such as bay, mint and dill.

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By the advent of the 20th century, cook books were in high demand, mostly as a result of better eduction, more leisure time and being a little richer.

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We hope you enjoy this Baba Gannouj (Joel Rapp) recipe.

 


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