Recipe - Baba Ghanoush (Aubergines With Tahina)

3 lg Aubergines
2 Cloves garlic, or to taste
(up to 4)
Salt
One fourth pt Tahina paste or less,
depending on the size of
the aubergines
3 Lemons, or more to taste,
juice of
One half teaspoon Ground cumin (optional)
2 tablespoon Finely chopped parsley
A few black olives or
1 Tomato, thinly cut or sliced up , to
garnish

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 JEWISHFOOD digest V96 #67

Date: Tue, 29 Oct 1996 19:44:42 0200 (EDT)

From: Daniella De Picciotto daniela@dialdata.com.br