Recipe#9577

Title: Baba Ghanouj 05

From: Jumbuck r.sharp@pgrad.unimelb.edu.au 
 Newsgroups: rec.food.recipes 
 Subject: Baba Ghanoush 
 Date: 10 Apr 1997 06:57:00 -0600 
 Message-ID: <334C77E3.57C9@pgrad.unimelb.edu.au> 

1 large eggplant
 salt
 pepper
 1/2 cup Tahini Paste
 1 to 4 cloves garlic 
 1/4 to 1 tsp chile 
 handful coriander chopped finely
 1/4 cup olive oil
 1/4 cup lemon juice
 Cut the eggplant in halves lengthwise. Slice flesh diagonally into
 diamonds without cutting through skin. Sprinkle with salt and pepper
 to taste.  Drizzle with oil. Place cut side up in moderate oven
 for about 30-60 min until cooked through and soft, but not dried
 out. This will give a slightly smoky flavour to the dish.
 When cool enough to handle, scoop out eggplant flesh into a bowl.
 Mash with a fork.  Add Tahini, crushed garlic, chile, parsley and
 coriander. Add about 1/2 the olive oil and lemon. Fold together.
 (The more rigorously mixed, the smoother the dip. I prefer a more
 silky, glutinous consistency) Adjust seasonings and slowly add the
 remaining lemon juice and olive oil until the required consistency
 is reached. Chill overnight.
 Variations:
 Microwave the eggplant whole 10-15 min (Faster, but doesn't give
 the hint of smoke)
 Press through a coarse moulin for a silkier dip.
 Puree in a food processor for a smoother dip. All the ingredients
 can be mixed using the food processor.
 Add ground cumin or whole cumin seeds with the garlic and chile.