tag:blogger.com,1999:blog-19409947.post333506804732350231..comments2023-09-09T21:50:08.809+10:00Comments on Dancing Mouse: What we did on our holidays - Day 3 ...Ms Brown Mousehttp://www.blogger.com/profile/06128283343279442537noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-19409947.post-65940503067956385192008-11-01T08:21:00.000+11:002008-11-01T08:21:00.000+11:00Lee, Thanks for the baba hint, I think I'll do it ...Lee, <BR/>Thanks for the baba hint, I think I'll do it in the bbq or smoke box though, with all the doors and windows shut (we don't have an exhaust fan that actually takes the smoke OUT of the house - madness I know!)Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-19409947.post-55766728560676681522008-10-31T17:34:00.000+11:002008-10-31T17:34:00.000+11:00Hi -I always slice the eggplant in half lengthwise...Hi -<BR/>I always slice the eggplant in half lengthwise. Then I place it cut face down on a foil covered metal sheet pan. I then make two shallow cuts lengthwise, a few inches long into the eggplant skin. I pop it under the broiler set to high. I also open a door and turn on an exhaust fan! Then I keep setting a timer and rotating the pan every few minutes to keep getting the skin evenly charred.<BR/><BR/>When the eggplant begins to smell amazing and seems to be starting to collapse a bit, I shut off the broiler, shut the oven door and let the eggplant cool and continue to cook, as the oven cools.<BR/><BR/>Then the Baba Ganoush making begins: the smokey flesh of the eggplant plus garlic, lemon, sesame tahini, salt and YUM!<BR/>;o)<BR/>- LeePink Granitehttps://www.blogger.com/profile/14868107997163851415noreply@blogger.com