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Eggplant and Tahini Dip
MyCookbook Recipe Database
MyCookbook Member: Carmen
Recipe Category: Appetizer
Recipe Preparation Level: moderate
2 small eggplants, halved lengthways
2 cloves crushed garlic
2 tbls lemon juice
1/4 cup tahini
1 tbls olive oil
1 tbls finely chopped fresh mint
Prehet oven to 375 degrees. Sprinkle the eggplant with salt. Set aside for 10-15mins then rinse and pat dry.
Place eggplant, flesh-side down, on an oiled baking try. Bake for 20mins, or until flesh is soft. Scoop the flesh out of skin.
Place eggplant, garlic, lemon juice, tahini and olive oil into a food processor. Process for 30secs or until smooth. Season to taste with salt.
Garnish with mint and serve with pitta bread wedges(This dip is known as Baba Ghannouj)
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