Recipe#9574

Title: Baba Ghanouj 02

rec.food.recipes archive

2 lg eggplants (roasted- see below)
 1/4 cup tahina (more or less depending on the eggplant size)
 1 small onion
 3-7 cloves of garlic 
 1/2-1 tbsp cumin (I always use alot of cumin...less for your taste?)
 1 tsp ground coriander
 1 tsp vinegar
 1-2 tbsp. lemonjuice
 1tbsp olive oil
 salt
 red pepper (optional)
 water
 Pierce the skin of the eggplant(unless you want another example of
 exploding food!) and placed on tinfoil under boiler.  Broil, turning once,
 until they are oozing and the skin is black on both sides.  Throw the
 eggplants in cold water and peel.  Drain the flesh and pop into a blender. 
 Add a *conservative* amount of all ingredients and blend on low, for a
 minute or two (until totally creamy) you may have to add water for the
 texture to be correct, but dont forget to take into account the vinegar,
 oil  and lemon juice.  Adjust the seasoning by adding ingredients and
 blending and tasting (repeat until YUMMY) 
 Parsley can be added (Idont like it).  Pour into a serving bowl and drizzle
 with some more olive oil (and tahina mixed with water and salt, if you
 like) and garnish with red pepper or paprika and a sprig of parsley.