CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 66929593   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Baba Ghannouj (Eggplant Dip)   
    Categories: Vegetables, Citrus, Chilies, Herbs   
         Yield: 7 servings   
       
         1 lg Eggplant   
         2 cl Garlic; minced   
         2 tb Tahini   
         3 tb Fresh-squeezed lemon juice   
         1 tb Minced fresh parsley   
       1/2 ts Cayenne pepper   
         1 ts Olive oil   
       
     Set oven @ 400ºF/205ºC.   
        
     Cut eggplant in half lengthwise. Place it on a baking   
     sheet with cut sides down. Bake in hot oven for   
     approximately 20 minutes, until skin is dark and   
     eggplant is soft and cooked through when pierced with a   
     fork.   
        
     Meanwhile, place garlic in a small mixing bowl;   
     add tahini and lemon juice.   
        
     When eggplant is done, remove from oven and run cold   
     water over eggplant halves for one minute. Drain water   
     and cool slightly. Remove skin (it will peel back   
     easily). Dice the eggplant and place it in bowl with   
     tahini mixture.   
        
     Mash the eggplant with the other ingredients to make a   
     lumpy dip. Sprinkle with parsley and cayenne pepper, and   
     drizzle the olive oil over the top of the sauce.   
        
     Chill until serving time. Serve with pita triangles.   
        
     Yield: 2 1/3 cups   
        
     RECIPE FROM: https://www.diabetesselfmanagement.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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