[clkeiper]

Originally Posted by taboule

Thanks Father'sDaughter, much nicer around here than the Rt 128 zoo.

Recipe # 4, starts as #3. Once eggplant is peeled and cooled (save juices), slice crosswise 2~3 times (to shorten the longitudinal fibers that run end-to-end) then mash coarsely with a fork, just to eliminate the bigger chunks. EP should be well-cooked and soft. Do not use a blender or food processor, we're not making puree here or baby food.

Assuming 1.5~2# of EP, mix in 2~3 TBSP of Tahini/sesame sauce (from middle eastern stores, stir/mix jar well before using) Don't overdo it, that stuff is stiff and gooey and will make the end product come out too thick. You want to taste the EG, not have it overpowered by the tahini.

Add 1/3 or so of fresh lemon juice, and 4++ thoroughly mashed garlic cloves -to taste. Salt to taste (~1/2 tspn) mix, adding some of the saved juices to get a soft dip. Pour in salad bowl, sprinkle with chopped parsley and plenty of EVOO. Enjoy with pita bread.

The smokiness from grilling and charring the skin (which we discard) gives these recipes an amazing flavor and smell. and 4 raw crushed not roasted cloves

That was Baba Ghannouj, in Arabic "Cuddly Daddy."

is this 1/3 cup or 1/3 of a lemon...which doesn't sound like much.