Baba Ganouj
From: The New Laurel's Kitchen
page 136
by Laurel Robertson,
Carol Flinders, and
Brian Ruppenthal
Published by Ten Speed Press, Berkeley, CA

Peel and mash a baked eggplant,
add a few tablespoons tahini,
a minced garlic clove,
and the juice of half a lemon;
salt to taste;
let stand half an hour, at least.
Just before serving over a bed of sprouted greens
(alfalfa, clover, fenugreek, sunflower greens,
snow pea shoots, a little radish or mustard)
sprinkle with a few drops of olive oil and
dashes of ground cumin.

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