Instructions: PREPARATION: 1. Roast it, skin and all and preferably over a wood or charcoal fire, until it completely collapses. 2. Slit or halve it, and scrape the pulp into a strainer. Allow the potentially bitter juices to drain out for two to three hours or overnight (refrigerated). USE: Substitute for meat when stuffing vegetables, or making baba ghannouj, or add to soups and stews.

BABA GHANNOUJ - puree of roasted eggplant flavored with sesame tahini, olive oil, lemon juice and garlic. Usually used as dip and eaten with toasted pita points (rounds cut into triangles).

NOTES : "If you find yourself eschewing instead of chewing eggplant because=
you think its too bitter, heres the secret to sweetness; ROAST IT."

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