You remember all the talk about eggplant and which has the least seeds. I
finally found the source of my information when looking for Baba Ganoujh.
From the "Vegetarian Times Complete Cookbook" in notes under Baba Ganoujh
Is the following:
"If you want eggplant with minimal seeds, look at the small scar opposite
the stem end. If the scar is round, you've found a not-so-seedy "male." If
the scar is oval, expect seeds from this "female."" And so to a recipe --
BABA GHANOUJ Adapted from Mediterranean Light by Martha Rose Shulman
2 pounds (2 medium-large) purple eggplant
Juice of 1 to 2 lemons, or to taste
2 cloves garlic, finely minced
4 Tb. plain nonfat yogurt
1 to 2 Tb. tahini
1 tsp. salt and freshly ground pepper
1 tomato, chopped
1 green pepper, minced
2 Tb. chopped fresh parsley
Assorted raw vegetables, at least 3: red bell pepper strips, green bell
pepper strips, carrot sticks, celery sticks, cucumber spears, jicama
sticks, fennel slices.
Preheat oven to 450F. Cut the eggplants in half and score on the cut side
with a sharp knife, down to the skin but not through it. Place the
eggplants cut side down on an oiled baking sheet and bake for 20 to 30
minutes, until charred and shriveled. Remove from the heat and allow to
Remove the eggplant flesh from the skins, discard seeds, and mash flesh to
a puree in a mortar and pestle, blender, or food processor. Stir in the
lemon juice, garlic, yogurt, tahini, salt and pepper to taste, tomato and
green pepper. Mound in a bowl and sprinkle the parsley over the top. Serve
with raw vegetables. This dish will keep in the refrigerator for 3 to 4
days. Serves 4 to 6.
Variation: Serve baba ganoujh with wedges of pita or with crackers.
Patty in Arizona