Braden Family Cookbook
C.B. semi original
First, roast the
eggplant by: Prick it in three or four places with a big cooking fork, impale it
on the fork and turn it over a gas flame until the skin chars and begins to
crack. Or: (pierce the eggplant,
place it on a baking sheet and broil it in an electric oven, 4 inches from the
heat for about 20 minutes, turning to char it on all sides.)
When the eggplant has
cooled, peel it, cutting away any badly charred spots on the flesh.
Cut the eggplant in half lengthwise and chop it finely.
Then mash the pulp to a fine puree, beat in the lemon juice, taratoor,
garlic and salt. Taste for
Spread the puree on a plate
or bowl and top with the olive oil, chopped onions and parsley.
Makes about 2 cups.
Serve with good crusty French bread, flat bread or pita bread.