Baba ghanouj (an arab eggplant dip)

Yield: 8 Servings

Measure Ingredient
1 medium Eggplant
1 \N Lemon; juice of (up to)
3 \N Cloves (large) garlic (up to)
3 tablespoons (heaping) tahini (sesame seed paste)
\N \N Salt to taste
\N \N Summak (a mild Arab spice) or chopped parsley for garnish
2 tablespoons Olive oil

From: Deborah Kirwan <dkkirwan@...> Date: Wed, 26 Jun 1996 13:34:26 -0500 Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour. Let cool. Strip off and discard peel, and cut remaining eggplant into chunks and place in blender. Add lemon juice, garlic, tahini and salt. Blend until smooth, stopping blender to push down ingredients as needed. Put in a bowl, sprinkle summak or chopped parsley on top, and drizzle with 2 tbsp olive oil. Serve with pieces of pita bread to dip into it.

EAT-L Digest 25 June 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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