Eggplant Dip (baba Ghannooj, Bah-bah Gah-noosh)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Lebanese		1	Servings

INGREDIENTS

1		Eggplant
1		Clove garlic
		Salt to taste
4	T	Tahini, sesame seed paste
1/4	c	Water
1/4	c	Lemon juice, up to 1/2
		Jan 1994.

INSTRUCTIONS

Bake or grill eggplant until well done (grilling is best). Remove the
skin and preserve the liquid. Chop fine.  Mash garlic with salt. Add
tahini and blend thouroughly. Slowly add  water and mix well. Add lemon
juice and blend well. Add the eggplant  and mash with a potato masher
or mdaqqa (a large wooden mallet).  Source: Lebanese Cookbook
(translated)  Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat
Dennis) on  Wed,

A Message from our Provider:

“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 18 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 293.6mg Potassium: 75.5mg Carbohydrates: 5.2g Fiber: <1g Sugar: 1.6g Protein: <1g

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Ajith Fernando