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Baba Ghanoush (Eggplant Dip) Recipe

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This traditional Middle Eastern appetizer tastes very rich without being highly caloric.
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Servings:
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Ingredients
  • 1 1/2 pounds eggplant (more or less)
  • 3 tablespoons tahini (sesame paste)
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cloves garlic, minced or pressed
  • optional garnishes: minced parsley, tomato, paprika
Directions
PREP
15 mins
COOK
45 mins
READY IN
1 hr
  • Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
  • Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
  • Garnish as desired. Serve with wedges of pita bread, crackers, etc.
  • TIP: Eggplants can also be oven-roasted at 400°F  for 30 - 45 minutes, or until soft and collapsed.
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