Baba ganoush
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| Artist: |
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| Categories: |
Appetizers, Dips & Spreads, Vegetarian |
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Ingredients:
| 1 1/2
| lbs | Eggplant | | 3
| tbsp | Lemon juice | | 1
| tsp | Salt | | 2
| tsp | Minced fresh garlic | | 3
| tbsp | Sesame tahini | | | -- (optional: substitute | | | -- yogurt or sour cream) | | 1/4
| cup | Chopped parsley | | 1/2
| cup | Toasted pine nuts | | 2
| tbsp | Olive oil |
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Procedures:
| 1 | Preheat oven to 400 °F. | | 2 | Prick eggplant all over with a fork. | | 3 | Bake whole until tender (about 30 minutes). | | 4 | Remove from oven, halve and scoop out the flesh. | | 5 | Blend in a food processor with the lemon juice until smooth. | | 6 | Mash the salt and garlic together and combine with the eggplant, along with the tahini. | | 7 | Cool and stir in the parsley and pine nuts. | | 8 | Before serving, drizzle with the olive oil. | | 9 | Serve as a dip with tortilla chips or triangles of flat (pita) bread. | | 10 | ( |
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