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<pre>In a message dated 8/6/99 1:28:00 PM Eastern Daylight Time, ekf@lineone.net
writes:

> From: "Edward Faridany" <ekf@lineone.net>
>
> Thank-you Paula. While on the subject of Syrian cooking, you would know
> about the various dips that are made from aubergine - the latter sliced,
> wiped with olive oil,grilled, made to a paste but what then is added
> [quantities if known pls.]?
> Regds Edward

Hello Edward,

I am Kaye Noble. Paula Wolfert is the expert on Middle Eastern food. She has
a web site at http://www.paula-wolfert.com/ <A
HREF="http://www.paula-wolfert.com/">Click here: Welcome to Paula Wolfert's
Web Site</A> but I haven't been able to access it today.

Though I've never visited Syria, I lived in Greece many years ago and fell in
love with the foods of the Middle East, working in 1968 on Time-Life Book's
volume, "Middle Eastern Cooking" in the Foods of the World series.

Regarding eggplant [what Americans call aubergine] dips, known as
Melitzanasalata in Greek, they are usually called Baba Ganoush or Baba
Ganough or Baba Ganouch in transliterations from the Arabic. They are also
called aubergine or eggplant caviar or poorman's caviar in some countries as
the seeds of the eggplant are said to resemble the sturgeon's eggs.

The best eggplant dips are made with charcoal-grilled eggplant or eggplant
roasted in the coals. Both methods give that great smoky taste.

However, I live in a NYC apartment, and used to make do with an electric
grill or a gas oven. (But, I do have access to fantastic olive oil.) However,
Paula Wolfert again came to my rescue with this tip:

"Wrap a large eggplant that you have pricked all over with a toothpick in a
double thickness of foil, and set it over high flames on top of the stove,
cooking it on all sides till it collapses and begins to release a great deal
of steam." This also works when/if it is too cold to grill outdoors, though
I gather that you are either in Australia or New Zeeland, so most likely
don't have that problem.

I like the garlic roasted, which mellows its taste, but you may prefer a
stronger more garlicky taste; if so, use the garlic without roasting. Chacon
a son gout.

Baba Ganoush includes tahini (sesame seed paste), available in cans
nationwide in the States from Sahadi in Brooklyn, NY, or in glass jars from
other producers at health food stores. The mayonnaise recipe below is for
those who don't have access to tahini.

Paula Wolfert suggests sprinkling the finished baba ganoush with Aleppo or
Near East pepper or hot Hungarian paprika. If I am out of Aleppo pepper, I
prefer Spanish paprika. It doesn't have that vegetal taste from the stems,
which the Hungarians still haven't managed to get rid of, though I've read
they are working on it.

The following recipes will give you the basic proportions. Experiment to find
something you like.

Regards, Kaye
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From Paula Wolfert, The Cooking of the Eastern Mediterranean

1 large eggplant (1 1/4 pounds)
4 level tablespoons tahini
1/2 teaspoon garlic, peeled and crushed with salt
3 to 4 tablespoons water
1/2 teaspoon salt
dash of freshly ground black pepper
1 tablespoon olive oil

Garnish: Aleppo or Near East pepper (available at Middle Eastern stores) or
hot Hungarian paprika
2 tablespoons chopped parsley
Diced ripe tomatoes

1. Pierce the eggplant in several places with a toothpick. If you are cooking
indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill
to cook on all sides until it collapses and begins to release a great deal of
steam.

If you are cooking over coals, gill the eggplant until blackened, collapsed
and cooked through.

Dump the eggplant into a basin of cold water; peel while still hot and allow
to drain in the colander until cool. Squeeze pulp to remove any bitter
juices. Mash the eggplant to a puree.

2. In a food processor, mix the tahini with the garlic and lemon juice until
the mixture contracts. Thin with the water. With the machine running, add the
eggplant and the salt, pepper and olive oil.

(I prefer a chunkier baba ganoush, so I puree the tahini, garlic (roasted)
and lemon juice, add the water and then mix with the eggplant which I have
mashed with a fork.--KN)

Spread out in a shallow dish and garnish with pepper, parsley and tomatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~

http://food.epicurious.com/run/recipe/view?id=15216 <A
HREF="http://food.epicurious.com/run/recipe/view?id=15216">Click here:
EPICURIOUS: RECIPE: GRILLED EGGPLANT SPREAD</A>

GRILLED EGGPLANT SPREAD

4 pounds medium eggplants
1 small red onion
2 large garlic cloves
2/3 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
3 tablespoons white-wine vinegar (You may prefer lemon juice)
3 tablespoons mayonnaise
Accompaniment: spiced pita toasts

Prepare grill.

Pierce eggplants in several places with a fork and grill on a rack set 5 to 6
inches over glowing coals, turning them occasionally, until very soft, 30 to
40 minutes. (Alternatively, broil eggplants under a preheated broiler about 6
inches from heat 30 to 40 minutes. Broiled eggplant will not have a smoky
flavor.)

Transfer eggplants to a colander and, when cool enough to handle, quarter
lengthwise. With a small knife remove and discard as many seeds as possible.
Scrape flesh into a large sieve set over a bowl, discarding skin. Drain
eggplant, covered and chilled, 1 day. Discard any juices from eggplant. Mince
onion and garlic and finely chop parsley. In a food processor pulse eggplant
with onion, garlic, parsley, and remaining ingredients until coarsely puréed.
Transfer spread to a bowl and season with salt and pepper. Chill spread,
covered, at least 3 hours and up to 3 days.

Serve spread with pita toasts.

Makes about 3 cups.

Gourmet
August 1998
------------------------------------------------------------------------------
---------------------http://food.epicurious.com/run/recipe/view?id=10022 <A
HREF="http://food.epicurious.com/run/recipe/view?id=10022">llick here:
EPICURIOUS: RECIPE: ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY</A>

ROASTED EGGPLANT AND GARLIC DIP WITH PARSLEY

1 large eggplant (about 1 1/2 pounds)
1 teaspoon olive oil plus additional for coating eggplant
1 large head garlic, unpeeled
4 teaspoons fresh lemon juice, or to taste
1/3 cup well-stirred tahini (sesame seed paste)*
3/4 cup finely chopped fresh parsley leaves

Accompaniment:
pita wedges, toasted if desired

*available at specialty food shops, natural food stores, and some
supermarkets

Preheat oven to 450°F.

Prick eggplant with a fork several times and on a baking sheet rub with just
enough oil to coat.

Cut off and discard top quarter of garlic head to expose cloves and set
garlic in middle of a large piece of foil. Drizzle garlic with 1 teaspoon oil
and enclose completely in foil. Place foil packet next to eggplant on baking
sheet and roast in middle of oven, turning eggplant after 30 minutes, 45 to
50 minutes, or until eggplant is very soft and collapsed. Unwrap garlic
carefully and cool eggplant and garlic on baking sheet.

Transfer eggplant to cutting board. Cut off and discard stem end and halve
eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin
as possible. Pour off any liquid accumulated in bowl.

Squeeze roasted garlic from skins into a food processor. Add eggplant, lemon
juice, tahini, parsley, and salt to taste and blend until smooth and parsley
is minced fine. Dip may be made 1 day ahead and
chilled, covered.

Transfer dip to a bowl and serve with pita wedges.

Makes about 2 cups.

Gourmet
January 1995

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http://food.epicurious.com/run/recipe/view?id=1338 <A
HREF="http://food.epicurious.com/run/recipe/view?id=1338">Click here:
EPICURIOUS: RECIPE: GARLICKY EGGPLANT SALAD</A>


GARLICKY EGGPLANT SALAD

2 large eggplants (about 2 1/2 pounds)
2 large garlic cloves, slivered
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh oregano or 2 teaspoons dried, crumbled
1 teaspoon ground cumin

Red leaf lettuce
4 tomatoes, sliced
Pita bread
Chopped fresh oregano

Preheat oven to 450°F. Cut slits in eggplants with tip of knife and insert
garlic sliver into each slit. Place eggplants in baking pan and bake until
very tender, about 1 hour. Cut each eggplant in half and cool slightly.

Scrape eggplant pulp from skin into colander and let drain. Transfer eggplant
to processor. Add oil, lemon juice, 2 tablespoons oregano and cumin. Puree
until smooth. Season with salt and pepper. Cool completely. (Can be prepared
1 day ahead. Cover and refrigerate.)

Line platter with lettuce. Halve tomato slices and arrange around edge of
platter. Cut pita into wedges and arrange around platter. Mound eggplant
mixture in center. Sprinkle with oregano.

Serves 8.

Bon Appétit
March 1991
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