Baba ghanoush

Yield: 10 Servings

Measure Ingredient
4 smalls Eggplant
4 \N Cloves Garlic; minced
1 \N Onion; grated
1 pinch Pepper
1 pinch Salt
3 \N Lemons
1 cup Tahini
½ cup Olive Oil
1 dash Paprika
10 \N Pita Bread; cut in 4 triangles
10 \N Olives
5 \N Tomatoes; cut in wedges

In the oven, roast whole, small seedless eggplants on all sides until completely charcoaled and soft. Allow to cool completely. Peel off skin and remove almost all the seeds. Chop very fine and place in mixing bowl. Add garlic, onions, pepper and salt. Alternatley add lemon juice, tahini, olive oil and mix until well blended. Adjust seasoning to taste.

Chill for 1 hour, minimum. To serve, place dip in a plate and pour some olive oil in a circle in center of dip. Garnish with olives and tomato wedges. Sprinkle with paprika. Serve with warmed pita bread.

Recipe by: Johnson & Wales University, Miami FL Posted to JEWISH-FOOD digest by SuperSecDD@... on Oct 11, 1998, converted by MM_Buster v2.0l.

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