recipe: baba ghanouj
First, burn an eggplant... A Lebannese chef says to make slits in the whole eggplant before putting it in the oven or on the grill or in the fire, and slip in slices of fresh garlic. As the eggplant cooks, these will melt into the meat of the vegetable. So to speak... When it is thoroughly burnt on the outside and mushy on the inside, pull it out, cut open the skin and scoop out the goopy stuff into a bowl. Sounds good so far, doesn't it? Add to the burnt eggplant mush, some tahini (like peanut... Sign in to see full entry.