Serves: 12
Total Calories: 86
Pierce the eggplant all over with a fork place on an oven rack and roast until soft, about 45 minutes. Let cool cut off the stem and peel the skin. Mash the eggplant with a large fork in a large bowl, working the garlic, oil, and lemon juice into the mixture as you mash. Stir in the tomatoes and parsley. Season with salt and pepper. Use immediately or store in the refrigerator for up to 2 weeks.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Baba Ghanouj recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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