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Baba Ghannouj
Submitted by lilly, Monday, 27 October 2008
Description

Eggplant Dip also spelled Baba Ghanoush

Ingredients
At a glance
Appetizer
Appetizers
Side Dish
Eggplant
Ethnic/Regional
Middle Eastern
Lenten Recipes
Meatless Meals
  • 2 eggplants (around 2 lbs.)
  • 3 cloves of garlic
  • 2 Tablespoons olive oil
  • 2 Tablespoons tahini
  • 1 lemon, juiced seperated
  • 1/2 teaspoon salt
  • cayenne pepper to taste
  • chopped parsley
Methods/steps
  • Prick eggplant all over with a ford. Cook the eggplant in a 400 degree oven until skin is blackened,  Wait for eggplant to cool or plunge in cold water
  • Peel and chop the eggplant into small pieces. Place in a food processor with garlic, olive oil, tahini, 1/2 of lemon juice, salt and a pinch of cayenne pepper. Pulse until the mixture is smooth but don't overprocess the eggplant, let it retain some of the texture.
  • Let sit at room temperature so the flavors can blend.
  • Season to taste with more lemon juice, cayenne pepper and salt.  Stir in chopped parsley.
Additional Tips

I like to serve Baba Ghanouj with Pita bread or baked pita chips.

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