INGREDIENTS

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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