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PREPARATION: 1. Roast it, skin and all and preferably over a wood or
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charcoal fire, until it completely collapses. 2. Slit or halve it, and
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scrape the pulp into a strainer. Allow the potentially bitter juices
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to drain out for two to three hours or overnight (refrigerated). USE:
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Substitute for meat when stuffing vegetables, or making baba
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ghannouj, or add to soups and stews.
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BABA GHANNOUJ - puree of roasted eggplant flavored with sesame tahini,
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olive oil, lemon juice and garlic. Usually used as dip and eaten with
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toasted pita points (rounds cut into triangles).
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~----[mcRecipe/patH.24Au96]
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~ - - - - - - - - - - - - - - - - -
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NOTES : "If you find yourself eschewing instead of chewing eggplant
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because you think it's too bitter, heres the secret to sweetness;
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ROAST IT."
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From phannema@wizard.ucr.edu Sat Aug 24 12:36:38 1996 Recipe By
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: "Middle Eastern Light" September 1996
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From:
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Gourmet Food Deals
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Grocery Food Deals