Traditional baba ghanoush requires roasting an eggplant for 30 to 40 minutes. In this microwave version developed by popular San Francisco Chronicle staff writer Tara Duggan, the eggplant cooks in just 8 to 10 minutes. We’ve tested this recipe, and it’s great!
For yet one more reason why I subscribe to the Chronicle, check out The New Halal, a feature article by staff writer Carol Ness. It includes a handy list of halal restaurants and grocery stores in the Bay Area.