Yield: 4 Servings
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).
~ - - - - - - - - - - - - - - - - - NOTES : "If you find yourself eschewing instead of chewing eggplant because you think it's too bitter, heres the secret to sweetness; ROAST IT."
From phannema@... Sat Aug 24 12:36:38 1996 Recipe By : "Middle Eastern Light" September 1996 From: