| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Lebanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant, unpeeled, about 1 lb. |
| 1 |
lg |
Clove garlic, opeeled and crushed |
| 2 |
tb |
Tahini (sesame paste) |
| 1/2 |
|
Lemon, juice of, or to taste |
|
|
Salt to taste |
| 3 |
tb |
Olive oil |
|
|
Pita bread, cut into wedges |
|
|
Chopped parsley |
INSTRUCTIONS
GARNISHES
Using a fork, poke the eggplant at least a dozen times. Place on a baking
sheet and broil on all sides, about 4 - 5 inches from the source of heat.
Turn often until the eggplant is browned nicely all over. Total time will
be about 45 minutes.
Remove the eggplant from the broiler and allow to cool for a few minutes.
Cut the eggplant in half lengthwise and scoop out soft insides, discarding
the brown ed peel. In a bowl, mash the eggplant and the remaining
ingredients, except the garnishes, with a fork. Do not use food processor
or blender, as you do not wanbt too smoth a paste.Serve on a plate with the
olive oil and parsley sprinkled over the top. Guests dip the bread wedges
into the Baba Ghanoush and go directly to heaven without passing go.
serves 4 - 6 as an appetizer.
Posted to JEWISH-FOOD digest V96 #116
From: alotzkar@direct.ca (Al)
Date: Tue, 31 Dec 1996 11:18:27 -0800
A Message from our Provider:
“Need a new life? God accepts trade-ins”