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Baba Ghanouj — Middle Eastern Eggplant Spread Recipe

June 9th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 400gJapanese eggplants(about 3 medium)
  2. 1/3cuponions
  3. 1/4cupparsley(preferably flat leaf)
  4. 1/4cuplemon juice(or juice of 1 lemon)
  5. 1tablespoonextra virgin olive oil
  6. 1tablespoontahini(aka sesame paste)
  7. 1teaspoongarlic
  8. 1teaspoondried oregano or1 tablespoonfresh oregano
  9. salt, to taste
  10. pepper, to taste

DIRECTIONS

  1. Preheat oven to 400 degrees Fahrenheit, and prepare a baking dish that will accommodate the eggplant with cooking spray.
  2. Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
  3. Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

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