Recipe#9576

Title: Baba Ghanouj 04

From: "Kim" kreese@paradise.net 
 Newsgroups: rec.food.recipes 
 Subject: Baba Ganoush 
 Date: 14 Apr 1997 06:59:50 -0600 
 Message-ID: <199704131254.MAA23872@nemesis.cyberdrive.net> 

Here is a recipe I adapted from a Labanese friend of mine. It is
 wonderful!! Enjoy - Kim
 Title: Baba Ganoush - Mine
 Categories: Appetizers, Dips, Vegetarian
 Yield: 3 Cups
 2 lg Or 3 small eggplants
 6    Garlic cloves, peeled
 1    Medium onion quartered
 1/3 c  Olive oil
 2 tb Lemon juice
 1 tb Tahini
 1/2 ts Salt or to taste
    Dash of Tabasco
 Preheat oven to 325F. Peel and cube eggplant into 1 inch cubes. Peel
 and quarter the onion and put into baking dish (9x13) with the garlic
 cloves. Pour oil over all. Roast this mixture for about an hour
 stirring after 30 minutes. When the vegetables are cooked - a little
 brown and soft through - remove from oven and leave to cool and
 drain. I prop the dish up on one end with potholders and the excess
 oil will drain out. Press on the solids a little and give it a half
 an hour to drain and cool.
 Transfer vegetables to a food processor and add remaining ingredients.
 Process until smooth and taste for seasonings. Add salt if necessary. 
 Chill and serve with pita. Drizzle olive oil on top and sprinkle
 paprika on dip for presentation.
 Notes: Most recipes I have seen for this dish say to roast the
 eggplant whole and scoop out the insides and do not call for any
 onion. This recipe is adapted from a friend of mine who is Lebanese.
 I know it is a lot of oil but so much is drained off at the end. You
 could try less oil but watch the vegetables in the oven they will dry
 out and burn.
 Tahini is a sesame seed paste that can be found in health food stores
 and Middle Eastern groceries. You can use more if you love the taste.
 Typos by Kim Reese (kreese@paradise.net)