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  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:

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