Date: Thu, 18 Nov 93 13:42:37 EST From: Elisabeth Amber Crocker bhabha ghanoush To make Bhabha ghanoush you score the eggplant(s) and cut them in half and and set them on a nonstick baking sheet (cut side down). Put them under the broiler or in very hot oven until completely soft (it's likely that the skin will char--this does not mean the eggplant is burned). Scoop the pulp out into a blender or food processor and add about 2 cloves garlic per eggplant (the stuff in jars works well for this as it is cooked and more mellow, but fresh/raw is fine too), salt to taste, and about a tablespoon of lemon or lime juice per eggplant. Add a tiny bit of sesame oil if you are willing. I also add powdered jalapeno and fresh cilantro. Whirl this until it is completely smooth. It is like a very light, pungent hummus. The texture is fluffy, not pasty like hummus. It is a nice dip or pita sandwich.