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Baba Ghannouj

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1 x Med Eggplant, peeled *

1/4 c Tahini

1 T Lemon juice

1 x Clove garlic

1/4 t Black Pepper

1 ds Ground Cumin

2 T Sesame seeds

2 T Finely chopped fresh Parsley

* and cut into 1/2″ cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: – smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.

Baba Ghannouj Wilmington, NCBaba Ghanoush » We [Heart] FoodBaba Ghannouj « Tarbouch u2013 Greek and Mediterranean CuisineBaba Ghannouj (Eggplant / Aubergine Dip) | Geli Heimann KitchenMama Ghannouj Recipe (Baba Ghannouj made with zucchini!)Baba Ghannouj Recipe -Baba ghanoush - Wikipedia, the free encyclopediababa ganoush | TasteSpottingWhite Chocolate Baba Ghannouj Recipe | SAVEUR

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