Recipe: Baba Gannouj (without tahini)

Baba Gannouj

2 medium eggplants
juice of 1 1/2 lemons
1/4 cup extra virgin olive oil
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp black pepper
salt to taste
finely chopped parsley, green peppers, and green onions
pita bread

Wash eggplant and pierce at intervals with a fork. Set on a baking dish and broil close to heat for 20 minutes.

Peel and sprinkle quickly with half the lemon juice. Cool and chop finely.

Using a small bowl, combine the remaining ingredients. Stir into eggplant and refrigerate. Can be frozen at this point.

Serve trimmed with parsley, green peppers and green onion with pita.

Yield: 12 Servings
Source: The Hamilton Spectator, July 1993