>From: "Cris & Garry" >
>Hello, does anyone have a recipe for the Middle Eastern appetizer/dish
>"Baba Ganoush"? I found one in a cookbook, but I'd like to find other
>variations. Thank you in advance.

This makes the best baba ghanouj, but it's very messy.

Baba Ghanouj

1 medium eggplant
1 lemon, juiced
2 cloves garlic, crushed and minced
2 Tbsp parsley, chopped
3 Tbsp tahini

Turn a burner (gas or electric) to high and set the eggplant directly on
it, upright (stem up) for a few minutes. Then lay it on its side,
turning every few minutes until the skin is charred and black and the
inside is thoroughly soft. (The eggplant will put out a lot of liquid
and make a big mess, and you may want to have an exhaust fan running.)
Put the lemon in a bowl. Remove the eggplant from the stove & slit it
open longwise. Scoop out the innards with a spoon, avoiding the charred
pieces, and stir into the lemon juice. (You want it in the lemon juice
quickly so it doesn't turn black.) Add the remaining ingredients and
stir/beat till mostly smooth.
I assume you could do this over charcoal too. You can get the same
texture by baking the eggplant in a hot oven, with a lot less mess, but
you'll lose the smoky taste.


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