Baba Ghannouj

(Eggplant dip)

1 large rounf eggplant (aubergine)
2 or 3 cloves of garlic
60 milliliters (3 oz., 4 tbs.) tahina
60 milliliters (2 oz., 4 tbs.) lemon juice
salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to granish

Cook the eggplnt in ahot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skine is blackend, douse with cold water, peel and chop into small pieces. Mash two or three cloves of gralic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahinah and lemon juice to make the Arab version of this dish; omit the tahinah for the Turkish version. Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper. Serves five.

Based on recipes from Aramco World magazine March - April 1988

Barre Ludvigsen