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Title: My Mother's Baba Ghanooj
Categories: Middle-, Eastern
Yield: 1 Batch

2 Eggplants; halved lengthwise
4 cl Garlic; peeled and chopped
-fine
1 Lemon; juice of
2 tb Tahina; up to 3 tb
2 tb Olive oil
1/4 ts Freshly ground pepper
1/2 ts Salt; or to taste

Place eggplant in baking pan, drizzle with olive oil and put under
broiler until browned and cooked. Cool enough to handle with fingers.
Scoop out the insides, seeds and all, and put in a large bowl. Using
a hand-held (or regular, I find the Betty Crocker hand-held deal
works better, though) blender, mix all ingredients into the eggplant
until smooth. Let cool in refrigerator. (My husband will eat it nuked
on a plate with the rest of his food.)

Put in shallow bowl and garnish with chopped parsley and kalamata
olives. Serve with warm pita bread.

Note: It is possible to blend the eggplant with the skins on (cut up
in pieces first) with good results.

Recipe by Ranee Mueller

Recipe FROM: <https://web.archive.org/web/20170327122329/
http://recfoodcooking.org/sigs/Ranee Mueller/
My Mother's Baba Ghanooj.html>

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