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Babaganoosh – Mediterranean eggplant dip Recipe

   
 

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     Babaganoosh – Mediterranean eggplant dip

Category   Appetizers
Sub Category   Vegetarian
Preptime   30 min

Ingredients
1 eggplant
4 cloves garlic
2 T tahini
Juice of 1 lemon
½ cup fresh parsley
Pinch of cumin
¼ cup olive oil
 

Instructions
Grill the eggplant whole poked with a fork for 25 minutes or until the outside is nice and crisp. Mix the eggplant, garlic, tahini, lemon juice and parsley in a food processor. Toss in the cumin and slowly add the olive oil while blending everything together.
Serving Suggestions
Use as a dip for chips, pita, in sandwiches, etc.


Originally Submitted
12/29/2007





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