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Old 03-30-2011, 12:27 PM   #11
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Join Date: Oct 2004
Location: USA,Minnesota
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Originally Posted by taxlady View Post
Oh yeah, I forgot to mention piercing them. ...
Oh, yeah, of course, same here.

You are what you eat.
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recipe, salad, e

Baba Ghanouj Salad [IMG]http://www.discusscooking.com/forums/members/36268-albums323-picture2632.jpg[/IMG] [SIZE=3][SIZE=4][B][COLOR=Indigo][FONT="]Ingredients:[/FONT][/COLOR][/B][/SIZE] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]1 large eggplant[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]2 cloves garlic, mashed[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]3 tablespoons raw Tahini[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="] Juice of 1 fresh lemon[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]2 tablespoons extra virgin olive oil[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Fresh mint leaves for garnish[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Salt to taste[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo] [/COLOR] [/SIZE] [SIZE=3][SIZE=4][COLOR=Indigo][B][FONT="]Preparation:[/FONT][/B][/COLOR][/SIZE] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Place the eggplant on a skillet and on low heat burn the eggplant.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Turn it from side to side for 1 hour until it is completely blackened[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Remove from heat and leave it to cool[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Peel the blackened crust of the eggplant by using a knife. Do not put it under tape water.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Place the peeled eggplant, mashed garlic, raw Tahini, lemon and salt in the blender.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Blend until you have a smooth thick paste.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Remove from the blender and place the salad in a medium sized bowl.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][FONT=Symbol]· [/FONT][B][FONT="]Add the extra virgin olive oil on top and garnish with mint leaves.[/FONT][/B][/COLOR] [/SIZE] [SIZE=3][COLOR=Indigo][B][COLOR=#4d005f][FONT="]Refrigerate for 30 min. before serving[/FONT][/COLOR][/B][/COLOR][/SIZE] 3 stars 1 reviews
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