Carol Gelles chooses the 100 Best Vegetarian Recipes from her classic, award-winning cookbook (1000 Best Vegetarian Recipes), including Baba Ghanoush; Frijoles; and Szechuan Shredded Vegetables with Pressed Tofu.
Makes 1-1/4 Cups
Serves 4 to 6 as a spread or 3 to 4 as a sandwich filling
In the Middle East you're likely to find this in pita bread sandwiches; here, it's usually served as a dip, with pita bread on the side. This version is fairly smooth; the chopped variation below is a bit more traditional.
1 Prick the whole eggplant in several places with a fork. Place on a grill or under a broiler. Cook, turning about every 5 minutes, until charred allover (about 20 minutes total).
2 Cut the eggplant in half. scoop out the flesh, and discard the skin. Let cool.
3 Place the eggplant, parsley, lemon juice, tahini, and garlic in the container of a food processor fitted with a steel blade. Pulse until the parsley is finely chopped. Let stand at least one hour to let the flavors meld.
Instead of using a food processor, finely chop the eggplant by hand, then stir in the remaining ingredients.
This page created June 2008
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