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Arabic- Baba Ghanouj (Eggplant and Tahini Dip)


                 1 large                     Eggplant

2 cloves                  Garlic, crushed

½ cup                      Tahini

2oz                         Lemon juice

2T                           Parsley, minced

2T                           Olive oil

tt                             Salt

tt                             Pepper



  1. Pierce eggplant in four places with a fork
  2. Roast in a 400 degree oven until soft (40 minutes)
  3. Cool and peel
  4. Place eggplant and juices in a food processor and add tahini, garlic, lemon salt and pepper
  5. Pulse until chunky
  6. Add parsley and olive oil, pulse
  7. Adjust seasoning

Serve with flat bread/pita, raw vegetables, olives or falafel


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