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| RECIPE FOR BABA GHANNUJ (EGGPLANT APPETIZER) |
Title: Baba Ghannuj (eggplant Appetizer)
Serves: 1
Ingredients:
| 1.00 | | Large eggplant | | 1.00 | | Clove garlic; crushed | | 1.00 | ts | Salt | | 0.25 | c | Tahini; Sesame Seed Paste | | 2.00 | tb | Water | | 0.25 | c | Lemon juice | | | Lemon wedges | | | Parsley | | | Olive oil |
Instructions:
Set oven to 375F.
Wash eggplant and remove stem.
Pierce with a fork 4-6 times.
Place in baking dish.
Bake for 45 minutes or until tender.
Remove from oven and run under cold water.
Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini.
Gradually add water and lemon juice, beating well.
Fold in mashed eggplant.
Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.
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