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RE: babaganoush and other dips

Ellen sparked my curiosity, being of Croatian decent. It is spelled Ajvar
and I found a recipe at  http://www.recipeland.com/a/AJVAR.html
<http://www.recipeland.com/a/AJVAR.html>  but it uses ½ cup of oil. I also
found a site that sells it in jars http://www.bascarsija.com/jadranka.htm
<http://www.bascarsija.com/jadranka.htm>   When I have more time I'll look
for a ff recipe. 

		-----Original Message-----
		From:	Ellen M. Sentovich [mailto:ellens@xxxxxxxxxxx]
		Sent:	Wednesday, March 08, 2000 11:25 AM
		To:	fatfree@xxxxxxxxxxx
		Subject:	babaganoush and other dips

		Yes, babaganoush usually contains lots of fat due to the
		tahini, and possibly the addition of oil.  In fact, many
		dips like that (sundried tomato paste, red pepper spread,
		for example) contains LOTS of oil if you buy them in the
		grocery store.

		Keep looking and keep trying!  There is a WONDERFUL red
		pepper spread called Agvar, or Ayjar, or something like
		that, that I found in Croatia and have since found in a
		Mediterranean grocery store here in Berkeley.  It is made
		delicious by roasting the peppers a VERY long time (hours).
		If it is made correctly, it has no oil, just red peppers and
		garlic.  Incredibly delicious.

		And here is a recipe I got from fatfree a long time ago.  I
		was never one to miss guacamole in the first place, so it
		me a while to try this recipe.  Boy is it delicious!  And
		I was very impressed:

		                     *  Exported from  MasterCook  *

		                           Asparagus Guacamole

		Recipe By     : FF archives
		Serving Size  : 12   Preparation Time :0:30
		Categories    : Snacks

		  Amount  Measure       Ingredient -- Preparation Method
		--------  ------------  --------------------------------
		   1      pound         asparagus spears -- cut 1 inch long
		     3/4  cup           water
		   2      Tablespoons   nonfat yogurt
		   1      Tablespoon    lemon juice
		   1      medium        tomato -- seeded and chopped
		   2      Tablespoons   green onion -- sliced
		   1      teaspoon      ground cumin
		   1      clove         garlic -- minced
		     1/2  teaspoon      dried oregano
		     1/4  teaspoon      salt
		     1/4  teaspoon      cayenne pepper

		Combine asparagus and water in a 2-quart saucepan. Bring to
a boil over
		medium-high  to medium-low heat. Simmer 8-10 minutes, or
until asparagus is
		 tender. Rinse with cold water; drain. Blot asparagus with
paper towel to
		remove excess moisture. Combine asparagus, yogurt and lemon
juice in a food
		processor or blender. Process until smooth. In a medium
mixing bowl,
		combine asparagus mixture and remaining ingredients. Chill,
if desired.
		Serve with raw veggies or tortilla chips. Makes 12 servings.

		                   - - - - - - - - - - - - - - - - - - 

		NOTES : The asparagus should be about 2 cups, the tomato
about 1 cup.