Also sometimes written Babaganouj or Babaganoush
1 medium eggplant – Halved, Cooked face down 350 degrees for 40 minutes
– Let cool, then remove meat
10 cloves garlic – Oil, Wrap in foil, and cook with eggplant
1/4 C lemon juice
1/4 C Tahini
Salt and Pepper to taste
Cayenne pepper to taste
Process above in food processor
Mix in 1/2 parsley after processed
Top with Garnish
Parsley – 2 TBL minced
1/4 C Kalamata olives
1/4 C Feta cheese
Serve with bread or pita chips
Eggplant is better if it is heavy for it’s size
Oven at 500° until it starts to char. 15 to 20 minutes
Put in a large bowl and cover with saran wrap
Leave in refrigerator until the next morning
Food process meat of eggplants.
Add tahini or peanut butter.
Add Greek yogurt.
I had a little bit of parsley and mint. So well and then puree.
Add lemons and garlic.
Pour lemon juice Andrews Esther to catch the seats.
Add olive oil.
Add one can chickpeas
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