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Categories
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Babaganouj
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2
Large Eggplants
2
Cloves Garlic
Juice
of 1 Lemon
2-3
Tbsp Olive Oil
1/4
Cup Nayonaise
Salt
and Pepper to Taste
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eggplant at 400° for 45 mins. Skin should be charred and
the middle soft. Let the eggplant cool. Once cooled, scoop
out the felsh of the eggplant into a bowl, and mix in the
rest of the ingredients. Blend until smooth. Serve with pita
chips. |
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