Recipe - Baba Ghanoush (Eggplant Tahini Spread)

2 pound Eggplant (2 medium or 1 lg
whole and unpeeled
One fourth cup Tahini (sesame paste)
One fourth cup Fresh lemon juice
1 lg Clove garlic crushed
One fourth cup Finely minced onion
Salt; if desired, to taste
Freshly ground black pepper;
to taste
1 tablespoon Oil;preferably olive
(optional)
2 tablespoon Minced fresh parsley
Note; to make your own
Tahini combine in a
blender:
1 teaspoon Lemon juice
One half teaspoon Oil
2 tablespoon Water
One fourth cup Finely ground (in a blender
or with mortar and pestle)
sesame seeds

From: Claudia Knowles KnowlesCM7@AOL.COM

Date: Sat, 3 Aug 1996 19:12:37 0400
1. Prick the eggplant in several places with a fork, place it on a baking
sheet , and broil in a preheated broiler for about 20 minutes, turning the
vegetable several times so that the skin chars on all sides. Let the
eggplant cool.

2. When the eggplant is cool enough to handle, cut it in half and scrape
out the flesh into a bowl, discard the skin, and mash the eggplant with the
tahini, lemon juice, garlic, onion, salt, and pepper. Cover the mixture and
refrigerate it.

3. Before serving, sprinkle the spread with the oil, if desired, and minced
parsley, and serve it with pita, fresh or toasted, or as a dip for fresh
vegetables.

Recipe from: Jane Brody's Good Food Book.

EATL Digest 2 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.