{ "html": "\x3cdiv class=\"general_button ctools-back-link\"\x3e\x3ca href=\"/resource-libraries/back?back_link=back-link\" class=\"back-link\"\x3eBack\x3c/a\x3e\x3c/div\x3e\x3cdiv class=\"resource-buttons\"\x3e\x3cdiv id=\"email-share-button\" class=\"general_button\"\x3e\x3ca href=\"/email-resource-library/5905\" class=\"email-share rounded ctools-use-modal ctools-modal-email-button-display-modal-style\"\x3eEmail\x3c/a\x3e\x3c/div\x3e\x3c/div\x3e\x3cdiv class=\"resource-general-item\"\x3e\x3cdiv class=\"view view-resource-tree view-id-resource_tree view-display-id-block_5 library-item view-dom-id-2\"\x3e\n    \n  \n  \n      \x3cdiv class=\"view-content\"\x3e\n        \x3cdiv class=\"views-row views-row-1 views-row-odd views-row-first views-row-last\"\x3e\n      \n  \x3cdiv class=\"views-field-title\"\x3e\n                \x3cspan class=\"field-content\"\x3eBabaghanoush Recipe\x3c/span\x3e\n  \x3c/div\x3e\n  \n  \x3cdiv class=\"views-field-field-post-image-fid\"\x3e\n                \x3cspan class=\"field-content\"\x3e\x3cimg src=\"http://www.behrmanhouse.com/sites/default/files/imagecache/library_item_610w/posts/images/recipes-babaghanoush-recipe.jpg\" alt=\"babaghanoush recipe\" title=\"\"  class=\"imagecache imagecache-library_item_610w imagecache-default imagecache-library_item_610w_default\" width=\"500\" height=\"500\" /\x3e\x3c/span\x3e\n  \x3c/div\x3e\n  \n  \x3cdiv class=\"views-field-field-image-cache-fid\"\x3e\n                \x3cdiv class=\"field-content\"\x3e\x3c/div\x3e\n  \x3c/div\x3e\n  \n  \x3cdiv class=\"views-field-field-inline-images-fid\"\x3e\n                \x3cdiv class=\"field-content\"\x3e\x3c/div\x3e\n  \x3c/div\x3e\n  \n  \x3cdiv class=\"views-field-body\"\x3e\n                \x3cdiv class=\"field-content\"\x3e\x3cp\x3eIn Israel, it is not unusual for guests to drop in for a visit without prior notice. In anticipation, many Israelis have prepared dishes like babaghanoush ready in their refrigerator for guests.\x3c/p\x3e\n\x3ch3\x3eIngredients\x3c/h3\x3e\n\x3cul\x3e\n\x3cli\x3e1 large eggplant\x3c/li\x3e\n\x3cli\x3e1 medium onion\x3c/li\x3e\n\x3cli\x3e2 tablespoons lemon juice\x3c/li\x3e\n\x3cli\x3e1/2 bunch parsley\x3c/li\x3e\n\x3cli\x3e1/2 cup tehina\x3c/li\x3e\n\x3cli\x3e2 garlic cloves, crushed\x3c/li\x3e\n\x3cli\x3e2 teaspoons water\x3c/li\x3e\n\x3cli\x3e1 teaspoon salt\x3c/li\x3e\n\x3cli\x3edash of cayenne pepper\x3c/li\x3e\n\x3c/ul\x3e\n\x3ch3\x3eDirections\x3c/h3\x3e\n\x3col\x3e\n\x3cli\x3eBake a whole unpeeled eggplant in a pan at 450 degrees until charred and tender (about 30 minutes).\x3c/li\x3e\n\x3cli\x3eLet cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon. (The wooden spoon preserves the flavor.)\x3c/li\x3e\n\x3cli\x3eChop fine in a ceramic or wooden bowl.\x3c/li\x3e\n\x3cli\x3eGrate onion on largest holes of a grater.\x3c/li\x3e\n\x3cli\x3eChop parsley fine and blend with eggplant and onion.\x3c/li\x3e\n\x3cli\x3eIn a separate bowl, blend tehina thoroughly with lemon juice and garlic.\x3c/li\x3e\n\x3cli\x3eStir in small amount of water until white in color.\x3c/li\x3e\n\x3cli\x3eAdd to eggplant mixture.\x3c/li\x3e\n\x3cli\x3eAdd salt and a dash of cayenne pepper.\x3c/li\x3e\n\x3cli\x3eMore lemon juice may be added for extra flavor.\x3c/li\x3e\n\x3cli\x3eGarnish with parsley. Makes 2 1/2 -3 cups.\x3c/li\x3e\n\x3c/ol\x3e\n\x3cp\x3eFrom Beyond Milk \x26amp; Honey, published by the Embassy of Israel.\x3c/p\x3e\x3c/div\x3e\n  \x3c/div\x3e\n  \x3c/div\x3e\n    \x3c/div\x3e\n  \n  \n  \n  \n  \n  \n\x3c/div\x3e \x3c/div\x3e" }