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Baba Ganoush Recipe
- 1 Large Eggplant baked then peeled
- 1/2 Cup Lemon Juice
- 2 Garlic cloves Minced
- 1/2 tsp Salt
- 1/2 Cup Tahini Paste
- 1 mint or parsley for garnish
- 1 olive oil/cayenne pepper to top
Preheat the oven to 400 degrees. Puncture the eggplant and roast it on a baking sheet at 400 degrees for 40 minutes. Then place the eggplant in a plastic bag to cool, then you can peel it easier and remove the top, place the pealed eggplan in a bowl. Add the garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread nicely in a plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika. Serve with olives and pita bread or toasted French bread
Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), babaganuş, eggplant salad (Turkish), melitzanosalata (Greek μελιτζανοσαλάτα) is a kind of popular Middle Eastern dish made primarily of eggplant (aubergine), mashed, and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste . There is a great variety of similar aubergine-based dishes, some of which are known as “eggplant (aubergine) salad” or “baklazhannaya ikra”.
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