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LOCATION: Recipes >> Dips >> Baba Ghanouj (an Arab eggplant dip)

Print this Recipe    Baba Ghanouj (an Arab eggplant dip)

1 medium eggplant
juice of 1 lemon
2 or 3 large cloves of garlic
2 heaping Tbsp tahini (sesame seed paste)
salt to taste
summak (a mild Arab spice) or chopped parsley for garnish
2 tbsp olive oil

Pierce eggplant in several places, set on a baking sheet, and bake
in a 350 degree F. oven for 1 hour. Let cool. Strip off and
discard peel, and cut remaining eggplant into chunks and place in
blender. Add lemon juice, garlic, tahini and salt. Blend until
smooth, stopping blender to push down ingredients as needed. Put
in a bowl, sprinkle summak or chopped parsley on top, and drizzle
with 2 tbsp olive oil. Serve with pieces of pita bread to dip into
it.

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5 of 12 people found the following review helpful:
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Party, December 9, 2004 - 04:41 PM
Reviewer: Ginnie Busam from Louisville, ky
I often throw very formal dinner parties and am known for my innovative cooking.. I never serve the same dip twice unless I have a request and I tried this one.. all of my friends loved it and it is great with cucumbers

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