Zoe,
Here are a couple of Baba Ghanouj recipes. Unfortunately most of the
recipes I have call for LOTS of olive oil. These two use a small amount and
I suspect it can be omitted completely. Hope these help.
Shona
Christchurch, New Zealand
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Eggplant Salad
Keywords :veg, salad
Origin :robert.foster@xxxxxxxxxxxxx
Ingredient
1 lg. eggplant
1/2 c. minced onion
1/4 c. lemon juice
1 tsp. honey
1 tsp. salt
1 clove garlic, crushed
1 tsp. basil
Pepper (ground)
(1 tbsp. olive oil)
Sliced tomatoes
Chopped parsley
Instructions
Wash eggplant and poke holes in it with a fork. Place on baking sheet
or dish in a 450 degree oven for 1 hour. Cool, peel and chop fine.
Combine with onion, lemon juice, honey, salt, garlic, basil and a
little ground pepper. Chill to serve. Add 1 tblsp olive oil and pile
high on platter in center and put sliced tomatoes
around and sprinkle chopped parsley on top.
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Lebanese Baba Ghanoush
Servings :4
Keywords :Dips, Veg
Ingredients
1 lg Eggplant, unpeeled, about 1lb
1 lg Clove garlic, peeled and crushe
2 tb Tahini (sesame paste)
1/2 Lemon or to taste , juice of
Salt to taste
Garnishes:
(3 tb Olive oil)
Pita bread cut into wedges
Chopped parsley
Instructions
Using a fork, poke the eggplant at least a dozen times. Place on a
bking 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. Guests dip the bread
wedges into the Baba Ghanoush and go directly to heaven without
passing go! Serves 4-6 as an appetizer.
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