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| | World of Creative Cookery / BABA GANOUSH (EGGPLANT DIP) (Site not responding. Last check: 2007-10-30) |
 | | This pita filling/dip, a blend of smoky grilled eggplant with tahini (sesame seed paste, available at Near Eastern groceries), lemon juice, garlic and spices, served in pita halves with fresh lettuce and spinach leaves from the garden, worked perfectly with the aromatic flavors of the older Riesling. |
 | | Fire up the Weber grill until it's good and hot, throw on a couple of chunks of soaked hickory wood, and grill two medium eggplants, in their skins, for 20 minutes or so, turning every five minutes, until the skins are charred and the insides steaming and creamy. |
 | | Add about 1/4 cup tahini and three or four tablespoons lemon juice, and continue processing until the Baba Ganoush is smooth. |
| www.wineloverspage.com /food/babagan.shtml (365 words) |
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