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Recipe by: josapha
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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;
ROAST IT."
From phannema#wizard.ucr.edu Sat Aug 24 12:36:38 1996 Recipe By
: "Middle Eastern Light" September 1996
From:
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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