See below ingredients and instructions of the recipe
1 lg Eggplant
PREPARATION: 1. Roast it, skin and all and preferably over a wood or
charcoal fire, until it completely collapses. 2. Slit or halve it, and
scrape the pulp into a strainer. Allow the potentially bitter juices
to drain out for two to three hours or overnight (refrigerated). USE:
Substitute for meat when stuffing vegetables, or making baba
ghannouj, or add to soups and stews.
BABA GHANNOUJ - puree of roasted eggplant flavored with sesame tahini,
olive oil, lemon juice and garlic. Usually used as dip and eaten with
toasted pita points (rounds cut into triangles).
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NOTES : "If you find yourself eschewing instead of chewing eggplant
because you think it's too bitter, heres the secret to sweetness;
From phannema#wizard.ucr.edu Sat Aug 24 12:36:38 1996 Recipe By
: "Middle Eastern Light" September 1996