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APPETIZER

Baba Ghannooj, Arabian

Ingredients
  • 1 eggplant, medium size
  • 1 clove garlic, crushed
  • 1 tbsp. olive oil
  • Lemon juice and salt to taste
  • 3 tbsp. Tahini (crushed sesame seed paste)
Preparation Instructions

Broil eggplant. Remove skin and mash into pulp. Add tahini, crushed garlic, lemon juice and salt. Mix thoroughly and wooden spoon in glass or porcelain bowl. Place in flat dish and garnish with the olive oil and chopped parsley.

Variation: Use 1 can of chickpeas instead of eggplant. Add a little water to make pasty. Proceed as with eggplant salad.

Contributed by Mrs. Albert Daoud, 1950

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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH

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