Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Prevention's roasted eggplant   Yield: 4 Servings   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). ~----[mcRecipe/patH.24Au96] ~ - - - - - - - - - - - - - - - - - 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: