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Title: Baba Ghannuj (Eggplant Appetizer)
Yield:1 servings
Category:Appetizers, Mideast
Rating:
(1 ratings)



1 Large eggplant 1/4 c Lemon juice
1 Clove garlic; crushed Lemon wedges
1 ts Salt Parsley
1/4 c Tahini; Sesame Seed Paste Olive oil
2 tb Water

Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
times. Place in baking dish. Bake for 45 minutes or until tender. Remove
from oven and run under cold water. Peel and mash; set aside. In serving
bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
Taule, Prodigy ID# BTVC62A.

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