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TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baba Ghannouj (Eggplant Dip)
 Categories: Vegetables, Citrus, Chilies, Herbs
      Yield: 7 servings
 
      1 lg Eggplant
      2 cl Garlic; minced
      2 tb Tahini
      3 tb Fresh-squeezed lemon juice
      1 tb Minced fresh parsley
    1/2 ts Cayenne pepper
      1 ts Olive oil
 
  Set oven @ 400ºF/205ºC.
  
  Cut eggplant in half lengthwise. Place it on a baking
  sheet with cut sides down. Bake in hot oven for
  approximately 20 minutes, until skin is dark and
  eggplant is soft and cooked through when pierced with a
  fork.
  
  Meanwhile, place garlic in a small mixing bowl;
  add tahini and lemon juice.
  
  When eggplant is done, remove from oven and run cold
  water over eggplant halves for one minute. Drain water
  and cool slightly. Remove skin (it will peel back
  easily). Dice the eggplant and place it in bowl with
  tahini mixture.
  
  Mash the eggplant with the other ingredients to make a
  lumpy dip. Sprinkle with parsley and cayenne pepper, and
  drizzle the olive oil over the top of the sauce.
  
  Chill until serving time. Serve with pita triangles.
  
  Yield: 2 1/3 cups
  
  RECIPE FROM: https://www.diabetesselfmanagement.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Hardest part of being vegan is getting up at 5 AM to milk the almonds.
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