INGREDIENTS

INSTRUCTIONS

From Middle Eastern Food by Claudia Roden  This rich cream is a
combination of 2 strong flavours: the smoky one  of aubergines prepared
as below, and the strong taste of tahina  sharpened by lemon and
garlic. It is exciting and vulgarly seductive.  The ingredients are
added almost entirely to taste, the harmony of  flavours depending
largely on the size and flavour the aubergines  used. The quantities
below give a fairly large amount, enough to be  served as a dip at a
party.  Cook the aubergines over charcoal or under a gas flame or
electricgrill until the skin blackens and blisters. Peel and wash the
aubergines, and squeeze out as much of the bitter juice as possible.
Crush the garlic cloves with salt. Mash the aubergines with a potato
masher or a fork, then add the crushed garlic and  little more salt,
and pound to a smooth, creamy puree.  Add the tahina paste and lemon
juice alternately, beating well or  blending for a few seconds between
each addition. Taste and add more  salt, lemon juice, garlic or tahina
if you think it is necessary, and  if you like, a little cumin.  Pour
the cream into a bowl or a few smaller serving dishes. Garnish  with
finely chopped parsley and black olives, oe with Arab or other  bread
(pita), as a salad, or as a party dip.  Posted to JEWISH-FOOD digest
V96 #67  Date: Tue, 29 Oct 1996 19:44:42 -0200 (EDT)  From: Daniella De
Picciotto <daniela@dialdata.com.br>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 184
Calories From Fat: 61
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 1444.7mg
Potassium: 1064.1mg
Carbohydrates: 32.7g
Fiber: 7.2g
Sugar: 13.9g
Protein: 5.1g