Baba Ganush Eggplant Dip
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INGREDIENTS
2.2 lb. lb. eggplant
1/2 cup raw tahini
2-3 garlic cloves, sliced
1/2 cup lemon juice
1 tsp. salt
1/8-1/4 tsp. black pepper
1 Tbsp. cold press olive oil
1/4 cup fresh parsley leaves for decoration
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How to make
Make 4-5 sharp slits in each eggplant, insert slices of garlic into the slits you made.
Place the eggplants in the oven at 450F and roast for 20 minutes until soft inside.
In the meantime, mix all marinade ingredients.
When eggplant is ready, take it out from the oven, let it cool completely,
Scoop out the inside of the eggplant, transfer to the Tahini bowl.
Mash the eggplants with a masher or a fork
Transfer to a plate, drizzle with olive oil.
Sprinkle with fresh parsley.
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