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Baba Ghanouj

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Yield: 4-6 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes




Ingredients:
  • 1 large eggplant
  • 3 tablespoons sesame tahini (sesame seed paste, available at most supermarkets)
  • 1 clove garlic, minced
  • 2 tablespoons plain yogurt (optional – makes a creamier dip)
  • ¼ cup parsley leaves, chopped
  • 1 lemon, juiced
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  1. Preheat oven to 350 degrees. Halve eggplant lengthwise and place cut side down on a baking sheet. Prick skin all over with a fork and bake until soft and collapsed, about 20 minutes
  2. When eggplant is cool enough to handle, scoop eggplant pulp into a bowl, discard skin. Add remaining ingredients. Mash with a potato masher for a chunky texture or puree in a blender or food processor for a smooth texture.
  3. Garnish with parsley and a drizzle of olive oil.
  4. Serve warm or chilled.
Serve as a dip with crackers, pita and raw vegetables or as a sauce for grilled meats








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