I hosted a small, casual luncheon birthday party on Sunday for Mark’s 65th. I made hot, soft sourdough garlic bread with Montana Starter #1 served with a dipperful of Tomato Khanooj. Eggplant is roasted. Red sauce is made. The two are chopped to bits in a food processor, the same as baba khanooj, only different. (Some children and adults don’t prefer to see the ingredients in a dip!) The mixture is topped with cheese and baked until hot, golden, bubbly. A little fruit and birthday cake and voila!
Ms Chef in Seattle 