6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, “Mother Earth’s Vegetarian Feasts”

6 lg Eggplants

2 Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, “Mother Earth’s Vegetarian Feasts”

6 lg Eggplants

2 ea Lemons, juiced

2 tb Tahini

Salt 1 lg Garlic clove

1/4 c Chopped parsley, fresh

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, “Mother Earth’s Vegetarian Feasts”

1 1/2 lb Eggplant

3 tb Lemon juice

1 ts Salt

2 ts Minced fresh garlic

3 tb Sesame tahini

– (optional: substitute — yogurt or sour cream) 1/4 c Chopped parsley

1/2 c Toasted pine nuts

2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)