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Start this recipe 3 hours ahead of time, the eggplants require slow baking and cooling.


2 Small–medium eggplants (aubergine)

Juice of one good sized lemon

½ cup finely chopped parsley

1 tsp salt or more to taste

¼ cup finely minced shallots (optional)

1 tsp olive oil

Black pepper to taste


Preheat Oven to 180 degrees.  Cut off the stem-ends of the eggplants and prick the eggplants with a fork. Place directly onto an oven rack, allow to roast slowly until they have collapsed completely (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, you’ll know they are ready.

Remove each eggplant gently from the oven and wait until cool enough to handle. Scoop the insides out and mash well.

Combine with all remaining ingredients, except the olive oil. Chill the ganouj completely, then drizzle the oil over the top before serving. Present with bread or sliced raw vegetables.

This recipe will make enough to fill six people and they will end up calling it their dinner.

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