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Babaghanoush

Babaghanoush

Description Edit

Creamy Eggplant Dip

Ingredients Edit

  • 1 medium Eggplant
  • 2 cloves garlic, peeled
  • 3 tablespoons tahini paste
  • 4 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon minced Italian Parsley

Directions Edit

  1. Preheat the broiler.
  2. Prick the Eggplant a few times with a fork. Place it on a foil-lined baking tray. Place under broiler. When the skin chars on one side, give the Eggplant a 1/4 turn. Continue until entire skin is charred and pulp is soft and mushy.
  3. Peel away skin, rinsing to remove all charred skin. Pat Dry.
  4. In blender or food processor, combine all ingredients.
  5. Serve with toasted Turkish bread and enjoy!

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