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Baba Ghannouj (Bah-ba Gah-new-shh) - Middle Eastern Eggplant Dip
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Delicious and creamy lower fat healthy dip especially for pita bread, vegetables, crackers, chips or FINGERS!

S. Chokel

Serves/Makes:16 Appetizers

  • 3 large eggplants
  • 1 cup (225 ml) tahini (ta-he-nee)
  • 1-1/4 cups (300 ml) lemon juice
  • 3 cloves garlic, chopped
  • 1 tsp (5 ml) salt (sea salt is best in this recipe)
  • extra virgin olive oil
  • chopped parsley
  • optional: pomegrante seeds
  • pita bread
  • Bake the eggplants on a foil lined cookie sheet at 350 degrees (175 C.) until very soft (about one hour).
  • Peel them, place them in a bowl and mash them.
  • Then put the eggplant, the lemon juice, garlic, tahini and salt in a food processor with a steel blade and mash them.
  • Transfer to a serving dish and drizzle the top of the dip with a thin layer of olive oil.
  • Garnish with parsley (and pomegrante seeds if desired).
  • Spread on wedges of Pita Bread for the most authentic and delicious servings.
Tahini is ground sesame seeds, like a wonderful peanut butter but lighter and a cleaner taste.

A wonderful hor d'oeuvre at a cocktail party or the hit of any picnic! We like this watching NFL or college football in the fall!

VERY healthy food for calorie counters and nutritionally consciensious cooks!

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