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Baba Ghanouj, Miriam's - pareve

Posted by : Miriam Podcameni Posvolsky

   2                    large eggplants
   3      cloves        garlic -- minced
   2      tbs           tahini
   1      tbs           olive oil
                        juice of 1 large lemon
   1      tbs           grated onion
   1      tsp           cumin
   1      tsp           zataar
                        salt and pepper -- to taste

1. Pierce eggplants with a fork and bake them at 400 F until
   tender

2. Let cool a little and scoop out meat.

3. Mash with a fork or use a food processor to make a paste.

4. Combine with the rest of the ingredients. Correct seasonings

5. Serve with chopped parsley and pita bread

NOTES : For a smokier flavor, char eggplants over stove top 
flame To make it less oily, drain eggplant over a sieve for 
1 hour, just before mashing it.

Archivist's note: "The Ottoman Turks spread the concept of 
mashed eggplant salad to the far reaches of their empire, which
at one time stretched from North Africa to the Ukraine. Thus,
eggplant salad became a favorite in Jewish communities from
Marrakech to Odessa.

...Romanians increase the amount of garlic and add chopped
onion; Persians add dried mint an a little ground cinnamon;
Russians use vinegar instead of lemon juice and add finely 
chopped raw onion and tomatoes; and Yemenites add tomato puree
and z'chug. [This recipe] incorporates sesame seed paste and
ground cumin.

Baba is the Arabic word for "father" as well as a term of 
endearment; Ghanouj means "indulged."
                              Gil Marks
                              "The World of Jewish Cooking" 

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