Baba Ganoush Recipe
- 4 cups diced eggplant
- 4 cloves Garlic
- 1/3 cup the best olive oil
- 1 each lemon juiced
- ½ cup parsley chopped
- 1 cup raw tahini
- ¼ cup sun-dried tomatoes
- S&P to taste
Freeze eggplant overnight.
Let eggplant defrost for 2 hours. Puree in food processor until smooth.
Add the rest of the ingredients and puree until creamy.
Recipe property of
Marcus Guiliano
Aroma Thyme Bistro
165 Canal St
PO Box 731
Ellenville NY 12428
www.chefonamission.com