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Babaganoosh Mediterranean eggplant dip Recipe


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     Babaganoosh Mediterranean eggplant dip

Category   Appetizers
Sub Category   Vegetarian
Preptime   30 min

1 eggplant
4 cloves garlic
2 T tahini
Juice of 1 lemon
cup fresh parsley
Pinch of cumin
cup olive oil

Grill the eggplant whole poked with a fork for 25 minutes or until the outside is nice and crisp. Mix the eggplant, garlic, tahini, lemon juice and parsley in a food processor. Toss in the cumin and slowly add the olive oil while blending everything together.
Serving Suggestions
Use as a dip for chips, pita, in sandwiches, etc.

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