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Babaganoush
Ingredients:
1 large eggplant
2 cloves garlic
1 tsp. lemon juice
1 tablespoon chopped parsley
lemon wedges
Directions:
Bake eggplant at 350 degrees fahrenheit for one hour. Let cool, peel and drain off excess liquid, squeezing gently. Blend with garlic until fairly smooth, add lemon juice and parsley. Mix well. Serve with raw dipping vegetables such as celery, carrots, and cauliflower, and peppers.
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