Last night I had some eggplants I needed to prepare. I don't know what
is up with my local Kroger these days but they've stopped carrying
tahini, so I used low fat peter pan peanut butter instead and it worked
just fine!


* Exported from MasterCook *

Grilled Middle Eastern Baba Ghanoush

Recipe By :Tyler Florence, FoodTV
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med eggplants
4 clove garlic -- coarsely chopped
1/4 c tahini
1 lemon -- juiced
handfull fresh flat leaf parsley,chopped
1/2 tsp ground cumin
kosher salt, fresh ground black pepper
1/2 c extra virgin olive oil

Pierce the eggplants in a few places with a fork, so steam has somewhere
to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the
eggplants on a very hot, oiled grill pan (or barbecue) until the skins
are wrinkled and black, and the eggplants shriveled and soft; turning
often. (If you prefer, roast the eggplants in a preheated 400 degree F
oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop
out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and
parsley; puree until smooth. Add the eggplant flesh; season with cumin,
salt, and pepper; pulse several times to make a thick, coarse puree.
Pour in the oil and pulse again to incorporate. Taste and adjust
seasoning, as needed. Pour into a serving bowl and garnish with chopped
pistachios. Serve with pita wedges for dipping.

Dear Goomba

I have just printed your recipe, as I LOVE baba bhanoush, as well as
tahini, and hommous.

Thankyou, and I will reply if this turned out well, as I'm sure it
will.

Miles
Sydney.