*  Exported from  MasterCook  *
 
                     BABAGANOUSH (MY DOCTORED VERSION)
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Olive oil
    2                    Onions (chopped)
    2                    Stalks of celery
                         -chopped (optional)
      1/2                Red sweet pepper chopped,
                         -for color
    1                    Eggplant (cubed
                         -about 3/4 inch)
    2                    Cloves of garlic,
                         -chopped or mashed
      1/2   ts           Ground cumin plus
                         -1 pinch whole
      1/2   ts           Ground coriander
      1/4   ts           Ground pepper
      1/4   ts           Crushed dried chili pepper
                         Salt (to taste)
    1       tb           Tahini *
                         Juice of 1/2 to 1 lemon
                         -(to taste) or lime
                         Handful of parsley or
                         -cilantro
                         -and/or scallion ends or
                         -chives
                         Black olives,
                         Parsley sprigs
                         -and a lemon slice to
                         -decorate
 
     * Sesame paste. I've heard of substituting peanut
   butter, but never tried it.
     The variable amounts of ingredients depend on your
   taste and on the size of the eggplant. Try it without
   celery and red pepper and then you can decide if you
   want to use it next time.
    Saute onions, (celery & red pepper) till starting to
   brown (I do in a wok). Add eggplant and garlic, stir
   well, add spices (not the salt), stir again and on
   very low fire, saute. May drop some liquid, that’s all
   right, let it evaporate, and saute slowly until
   everything is very tender. Keep checking, it’s better
   if it browns a little, but needs stirring so it
   doesn't burn. If it’s too dry, add a few TBs liquid at
   a time (I use vegetable broth, liquid from steaming
   veggies, or liquid from microwaving mushrooms, etc.
   but water would probably do). Add salt, tahini and
   lemon juice, pulse a few seconds at a time in food
   processor or mash with potato masher -- can be
   slightly lumpy, too smooth is pretty awful.ÿAdd green
   stuff, pulse once or twice to chop coarsely and
   distribute or chop coarsely and stir in.
    It’s an ugly color, so I try to dress it up with a
   lemon slice, greens and black olives, seems to help.
   Serve with quarters of pita bread or mini pitas, it’s
   finger food, a great appetizer with a curry meal
  
 
 
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