Baba Ghannouj (Eggplant Dip)

1 large round eggplant (aubergine)
2 or 3 cloves of garlic
4 Tbsp tahina
4 Tbsp lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish

Cook the eggplant in a hot oven or on a fork over the flame of a gas
stove. When it is well cooked through and the skin is blackened, douse
with cold water, peel and chop into small pieces. Mash two or three
cloves of garlic to a paste with about the same volume of salt. Add
eggplant, mash to a smooth consistency and blend the tahina and lemon
juice to make the Arab version of this dish; omit the tahina for the
Turkish version. Serve in a bowl with little olive oil on top and
garnish with chopped parsley, red pepper slices and a dusting of red
pepper. Serves five.

Recipe from "Aramco World" magazine
http://www.sudairy.com/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/