Subj : Baba Ganouj
To   : All
From : Ben Collver
Date : Thu Jun 01 2023 08:32:13

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baba Ganouj
 Categories: Dips
      Yield: 6 Servings

      2    Medium-small eggplants
      1 lg Lemon; juiced
    1/2 c  Tahini
      3    Cloves garlic; crushed
    1/2 c  Parsley; finely-chopped
      1 ts Salt; or more to taste
    1/4 c  Scallions; finely-minced,
           -(optional)
           Lots of fresh black pepper
      1 tb Olive oil

MMMMM------------------------VARIATION 1-----------------------------
      1 c  Onions; finely minced
      1 c  Mushrooms; finely minced

MMMMM------------------------VARIATION 2-----------------------------
      1 c  Yogurt or sour cream
    1/2 ts Ground cumin
           Few dashes cayenne
           Mayonnaise to taste

  Start this 3 hours ahead of time. Eggplants are slow baking and
  cooling.

  Preheat oven to 400 F.

  Cut off the stem-ends of the eggplants, and prick the eggplants all
  over with a fork. Place them on an oven rack directly, and let them
  roast slowly until completely pooped (about 45 minutes). When they
  are sagging, wrinkled, crumpled, and totally soft, you'll know
  they're ready. Remove them gingerly from the oven, and wait until
  cool enough to handle. Scoop the insides out and mash well. Combine
  with all other ingredients except olive oil. Chill the Ganouj
  completely, and drizzle the oil over the top just before serving.

  Variations:

  1. Follow the above instructions. Sautée onions and mushrooms well
     together in olive oil, with a little extra salt. Mix them into
     the Ganouj.

  2. Follow the above instructions. Mix in the ingredients for
     Variation 2.

  Recipe by Moosewood Cookbook

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