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bhabha-ghanoush recipe

Date:    Thu, 18 Nov 93 13:42:37 EST
 From:    Elisabeth Amber Crocker (eac9m@poe.acc.virginia.edu)
 bhabha ghanoush
 To make Bhabha ghanoush you score the eggplant(s) and cut them in half
 and and set them on a nonstick baking sheet (cut side down).  Put them
 under the broiler or in very hot oven until completely soft (it's
 likely that the skin will char--this does not mean the eggplant is
 burned).  Scoop the pulp out into a blender or food processor and add
 about 2 cloves garlic per eggplant (the stuff in jars works well for
 this as it is cooked and more mellow, but fresh/raw is fine too), salt
 to taste, and about a tablespoon of lemon or lime juice per eggplant.
 Add a tiny bit of sesame oil if you are willing.  I also add powdered
 jalapeno and fresh cilantro.  Whirl this until it is completely
 smooth.  It is like a very light, pungent hummus.  The texture is
 fluffy, not pasty like hummus.  It is a nice dip or pita sandwich.
 kwvegan vegan