Date: Thu, 18 Nov 93 13:42:37 EST
From: Elisabeth Amber Crocker (firstname.lastname@example.org)
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.