Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Mediterrenean-Baba Ghanoush

List of Ingredients




1 lg Eggplant, unpeeled, about 1 lb
1 lg Clove garlic, peeled andcrushed
2 T Tahini (sesame paste)
1/2 Lemon or to taste , juice of
Salt to taste
Garnishes:
3 T Olive oil
Pita bread cut into wedges and warmed in microwave or grilled
Chopped parsley



Recipe





Using a fork, poke the eggplant at least a dozen times. Place on a baking sheet and broil
on all sides about 4 to 5 inches from the source of heat. Turn often until the eggplant is
browned nicely all over. Total time will be about 45 minutes. Remove the eggplant from
the broiler and allow to cool for a few mintues. Cut the eggplant in half lengthwise, and
scoop out the soft insides, discarding the browned peel.
In a bowl mash the eggplant and the remaining ingredients, except the garnishes, with a
fork. Do not use a food
processor or blender as you do not want too smooth a paste. Serve on a plate with the
oilve oil and parsley sprinkled over the top.
Dip the warm pita wedges into the Baba Ghanoush.
Serves 4-6 as an appetizer.