Recipe#9578

Title: Baba Ghanouj 06

From: Gregg Gillespie gregoree@worldnet.att.net 
 Newsgroups: rec.food.recipes 
 Subject: Baba Ghanoush 
 Date: 9 Apr 1997 08:51:44 -0600 
 Message-ID: <5igae0$j4l$1@mack.rt66.com> 

3 large eggplants
 1/2 to 1 cup of tahini
 3/4 cup fresh lemon juice
 4 large cloves garlic, mashed
 2 teaspoons salt
 parsley
 pomegranate seeds
 chopped ripe olives
 virgin olive oil
 pickles
 pita bread
 Position the rack to the center of the oven and preheat to 400 degrees F.
 Under running water, thoroughly wash the eggplants, and stab several times
 with a pointed knife.  Place the eggplants in a large baking pan or cookie
 sheet, and bake for 55 to 60 minutes or until the outer peel is a browned
 color.  Remove the pan from the oven and cool the eggplant on a wire rack
 for 5 minutes before, slicing in half  and scooping all of the inner pulp
 into a large-sized bowl.  Drain and discard any juices that may accumulate
 in the bowl.  Then using a potato masher, a potato ricer, or an electric
 mixer on medium speed, mash the pulp to a smooth puree.
 In a small-sized bowl, combine the lemon juice, mashed garlic, and salt to a
 smooth paste.  Then using a fork, slowly blend in the tahini.  Combine the
 two mixes, and adjust the seasoning to taste.  Garnish with the parsley,
 pomegranate seeds, olives, and a light sprinkling of olive oil.  Serve the
 pickles and pita bread on the side.
 Gregory R. Gillespie