Baba Ghanoush (Eggplant Dip) Recipe
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This traditional Middle Eastern appetizer tastes very rich without being highly caloric.
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1 1/2 pounds eggplant (more or less)
3 tablespoons tahini (sesame paste)
3 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
2 cloves garlic, minced or pressed
optional garnishes: minced parsley, tomato, paprika
Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is.
Scrape the soft flesh from the skin (leaving a few bits of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest of the ingredients.
Garnish as desired. Serve with wedges of pita bread, crackers, etc.
: Eggplants can also be oven-roasted at 400°F for 30 - 45 minutes, or until soft and collapsed.
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