Recipe#9575

Title: Baba Ghanouj 03

From: Deborah Kirwan dkkirwan@creighton.edu 
 Newsgroups: rec.food.recipes 
 Subject: Baba Ghanouj 
 Date: 2 Oct 1996 14:40:44 -0500 
 Message-ID: <324991E2.108E@creighton.edu> 

1 medium eggplant
 juice of 1 lemon
 2 or 3 large cloves of garlic
 2 heaping Tbsp tahini (sesame seed paste)
 salt to taste
 summak (a mild Arab spice) or chopped parsley for garnish
 2 tbsp olive oil
 Pierce eggplant in several places, set on a baking sheet, and bake in a
 350 degree F. oven for 1 hour.  Let cool.  Strip off and discard peel, and
 cut remaining eggplant into chunks and place in blender.  Add lemon juice,
 garlic, tahini and salt.  Blend until smooth, stopping blender to push
 down ingredients as needed.  Put in a bowl, sprinkle summak or chopped
 parsley on top, and drizzle with 2 tbsp olive oil.  Serve with pieces of
 pita bread to dip into it.