Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news.cs.utah.edu!caen!spool.mu.edu!howland.erols.net!vixen.cso.uiuc.edu!uchinews!rainbow.uchicago.edu!mort From: "R. Burke and D. Brown" Subject: Baba Ghannouj X-Nntp-Posting-Host: rainbow.uchicago.edu Message-ID: <1.5.4.16.19960925122746.24f7c56c@pop.tampa.mindspring.com> Followup-To: poster Originator: mort@rainbow.uchicago.edu Sender: mort@rainbow.uchicago.edu Reply-To: "R. Burke and D. Brown" Organization: University of Chicago -- Academic Computing Services Date: Fri, 4 Oct 1996 17:50:13 GMT Approved: mort@rainbow.uchicago.edu Lines: 32 Baba Ghannouj Eggplant and Sesame Puree from The Complete Middle East Cookbook by Tess Mallos 1 medium-sized eggplant, about 12 oz 1/4 cup lemon juice 1/4 cup tahini 2 cloves garlic 2 tsp salt or to taste 1 Tbs. olive oil 1/4 cup finely chopped parsley Grill eggplant over a charcoal fire for 30-40 minutes, turning frequently. Alternatively char the skin under a broiler and cook until soft, turning often. Peel off skin while hot and remove stem and end of eggplant if firm. Chop flesh and pound in a mortar with pestle to a puree or place in a blender or food processor and puree. Blend in most of the lemon juice and gradually add the tahini. Crush garlic to a paste with 1 tsp salt and add to eggplant. Beat well and adjust flavor with more lemon juice and salt. Beat in olive oil and parsley. If using an appliance put about 4 parsley springs into container and process until parsley is chopped but still visible. Place in a shallow dish, garnish with parsley and a dab of olive oil. Serves 4-6. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.