I'm out of tahini, ands I rtoasted up more eggplant than I need for the
yummy penne with egg[lant and ricotta recipe someone posted a few weeks
ago.......I though I would make some babaghanoush with the extra
eggplant, but I seem to be all out of tahini. Anyone ever made it
before by pulverizing sesame seeds in a food processor or mortar and
pestle or something? I'm flying by the seat f my pants
here....otherwise the leftover eggplant will end up in a pasta salad, I
guess.

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Lynne

"Jude" wrote in message
ups.com...
I'm out of tahini, ands I rtoasted up more eggplant than I need for the
yummy penne with egg[lant and ricotta recipe someone posted a few weeks
ago.......I though I would make some babaghanoush with the extra
eggplant, but I seem to be all out of tahini. Anyone ever made it
before by pulverizing sesame seeds in a food processor or mortar and
pestle or something? I'm flying by the seat f my pants
here....otherwise the leftover eggplant will end up in a pasta salad, I
guess.

On 17 Jan 2006 15:26:02 -0800, "Jude" wrote:

eggplant, but I seem to be all out of tahini. Anyone ever made it
before by pulverizing sesame seeds in a food processor or mortar and
pestle or something?

Yep. I've done it in a blender. Add a trickle of oil as you blend
until it becomes the consistency of thick peanut butter.

serene

Thanks for the help.......but actually, i ended up using the roasted
eggplant on sandwiches for lunchboxes, with a black olive / garlic
tapenade and some leftover balsamic pearl onions. They went in
lunchboxes alongside some fresh peanut butter - choc chip cookies.

Thanks for the help.......but actually, i ended up using the roasted
eggplant on sandwiches for lunchboxes, with a black olive / garlic
tapenade and some leftover balsamic pearl onions. They went in
lunchboxes alongside some fresh peanut butter - choc chip cookies.