Baba Ganouj

From the 1997 KLO dinner — Greece

Baba Ganouj

Eggplant Dip

  • 2 medium eggplant
  • juice of 1-1/2 lemons
  • 1/4 cup virgin olive oil
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • salt, to taste
  • finely chopped parsley, green peppers, & green onions

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice.

Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate.

Serve trimmed with parsley, green peppers & green onion.

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