2 large eggplants
4 cloves garlic, crushed
4 tbs olive oil
1 tbs vinegar
salt to taste
fresh parsley leaves, chopped
Roast the eggplants over the grill or in the oven at 400° F until tender and chared. Let them steam out and cool in a paper bag. Scoop out the pulp, chop finely and mash with the rest of the ingredients. You can us a mixer to make it smooth. Garnish with the parsley. Mix with one tablespoon tahini sauce and one tablespoon mayonnaise and you have Babaganush.