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Title: Baba Ganouj
Categories: Dips
Yield: 6 Servings

2 Medium-small eggplants
1 lg Lemon; juiced
1/2 c Tahini
3 Cloves garlic; crushed
1/2 c Parsley; finely-chopped
1 ts Salt; or more to taste
1/4 c Scallions; finely-minced,
-(optional)
Lots of fresh black pepper
1 tb Olive oil

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1 c Onions; finely minced
1 c Mushrooms; finely minced

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1 c Yogurt or sour cream
1/2 ts Ground cumin
Few dashes cayenne
Mayonnaise to taste

Start this 3 hours ahead of time. Eggplants are slow baking and
cooling.

Preheat oven to 400 F.

Cut off the stem-ends of the eggplants, and prick the eggplants all
over with a fork. Place them on an oven rack directly, and let them
roast slowly until completely pooped (about 45 minutes). When they
are sagging, wrinkled, crumpled, and totally soft, you'll know
they're ready. Remove them gingerly from the oven, and wait until
cool enough to handle. Scoop the insides out and mash well. Combine
with all other ingredients except olive oil. Chill the Ganouj
completely, and drizzle the oil over the top just before serving.

Variations:

1. Follow the above instructions. Sautée onions and mushrooms well
together in olive oil, with a little extra salt. Mix them into
the Ganouj.

2. Follow the above instructions. Mix in the ingredients for
Variation 2.

Recipe by Moosewood Cookbook

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