Name: Prevention's Roasted Eggplant
Ingredients: 1 lg Eggplant

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs			4	Servings

INGREDIENTS

Eggplant

INSTRUCTIONS

PREPARATION: 1. Roast it, skin and all and preferably over a wood or
charcoal fire, until it completely collapses. 2. Slit or halve it, and
scrape the pulp into a strainer.  Allow the potentially bitter juices to
drain out for two to three hours or overnight (refrigerated). USE:
Substitute for meat when stuffing vegetables, or making baba ghannouj, or
add to soups and stews.
BABA GHANNOUJ - puree of roasted eggplant flavored with sesame tahini,
olive oil, lemon juice and garlic.  Usually used as dip and eaten with
toasted pita points (rounds cut into triangles).
~----[mcRecipe/patH.24Au96]
Posted to MC-Recipe Digest V1 #216
Date: Sat, 24 Aug 1996 11:53:21 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "If you find yourself eschewing instead of chewing eggplant
because=
you think it's too bitter, heres the secret to sweetness;  ROAST
IT."

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