~Salatet Baba Ghanoug~ (Grilled Eggplant Salad) This salad is usually served with barbecues and seafood. Grilled eggplant is very tasty. It is also served as mezzeh. Excellent for veggies. ~Ingredients~ 500 g eggplant ½ cup Tehina 3 tbsp corn or olive oil 4 tbsp vinegar ¼ tsp cumin 5 cloves garlic crushed salt, pepper and paprika to taste juice of 2 lemons chopped parsley for decoration Grill eggplant on a tin over medium heat or bake in oven. When done peel and mash with fork. Prepare tehina by pasting cloves, salt, pepper, paprika and cumin in a mortar. Add to tehina and mix well. Add lemon juice and vinegar and mix. Pour tehina over mashed eggplant and mix very well. Sprinkle with oil and decorate with chopped parsley. Serve cold or at room temperature. Serves 6 . Egyptian Recipes Household Tips Egyptian Cuisine Links with   are not yet accessible. They will be available shortly. Sorry for inconvenience. Are you looking for something specific? Try our search engine below. Website Search Engine (enter key word): (The engine is still under construction. So, please bear with us. Thanks !) Forum & Search Engine provided by: Music playing is "Addeyet 3Am Ahmad" <bgsound src="../midiarabic/addeyat.mid" controls="smallconsole"> For background, graphics & Midi sources, please refer to Appetizers & Salads. Thanks. Grilled Eggplant Salad Last Updated June 01, 1998