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From: ariels@orca.UUCP (Ariel Shattan)
Newsgroups: net.cooks
Subject: Baba Ganouj (Re: Diet, Nutrition, and Cancer Prevention, etc.)
Message-ID: <1673@orca.UUCP>
Date: Mon, 19-Aug-85 15:24:22 EDT
Article-I.D.: orca.1673
Posted: Mon Aug 19 15:24:22 1985
Date-Received: Fri, 23-Aug-85 07:59:30 EDT
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> Oh, foo, this is net.cooks...Ok, here's how I make Baba Ghanouj (sp?)
> 
> Make a barbecue just like Dad used to make.  Put a couple of large
> eggplants on it (which you have pierced, they *can* blow up.) Leave
> there till they are quite soft, the outside will char a bit, you'll
> throw that away anyhow. Let them cool, cut in half, scoop the soft
> innards into a large bowl (some waste is unavoidable.) Glop in a bunch
> of tahini to taste, a splash of lemon juice, some garlic (optional), a
> dash of tamari or salt (optional.) Whip the whole mess using typical
> tools (it's not too hard with a fork but use the cuisinart if you like)
> till smooth. eat with pita bread, crackers (nice to put the stuff on a
> plate or bowl with some black olives, celery sticks etc.) You can also
> 'do' the eggplants in an oven, but not quite as good.
> 
> 	-Barry Shein, Boston University


Garlic is NOT optional in Baba Ganouj!  It is the main reason for
Baba Ganouj!  What other recipe lets you use as much raw garlic and 
still get rave reviews?

Baba Ganouj

1 medium to large eggplant
4-6 cloves garlic (only fresh will do)
1 t salt
1/2 c tahini
juice of 1 lemon
chopped parsely (fresh, if you've got it)
cayenne

Electric oven:

Prick the eggplant all over with a fork, then stick it under the
broiler (4-5 inches below heat) and let it sit 'til the skin gets
black and crispy and the insides are all mushy and collapsed.
You'll have to turn it a few times to get all sides.


Gas oven or (gas/charcoal) barbeque:

Grill the pricked eggplant over a flame until it achieves the same
qualities as above (black and squishy).  I used to stick two forks into
the ends and brace them on either side of the burner so that I could go
on to other parts of the recipe.  If you can't manage this, you're
going to have to stand there holding the thing for the 15 minutes or so
that it takes.

As the eggplant is cooking/cooling, press the garlic into a small
bowl and mix in the salt.  Now's your chance to indulge if you've
never been able to find a dish with enough garlic.  Add as much as
you want, just remember, the garlic is NOT cooked, and raw garlic is
always stronger.

In a separate bowl, mix the tahini with the lemon juice with a
non-metal spoon (metal and acid don't mix).  It'll turn a lighter color.
Then mix in the garlic-salt mixture.  Stir well.

When the eggplant is cool, peel off the charred skin with your
fingers (if you're really macho, you can do this while the eggplant
is still hot).  Put the gushy insides into a large bowl, and beat it
with a fork until it's all mashed up.  Add the tahini-garlic mix a
little at a time.  The whole mixture should turn lighter and thicken
up a little.  

Add the parsely, and a dash of cayenne (a little goes a long way, so
taste before you add more).  Mix very well, and eat by dipping with
pita bread and sliced veggies.

Can be refrigerated for about a week, but it never lasts that long
in my house. 

For a lighter dip/spread use two zucchini instead of the eggplant.
this makes Baba Gazook

Ariel Shattan
decvax!tektronix!tekecs!ariels