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Print this Recipe    EGGPLANT DIP

(BABA GHANNOOJ)

1 med eggplant (about 1 lb)
1 small onion, cut into fourths
1 clove garlic
1/4 C lemon juice
1 T olive or vegetable oil
1 1/2 t salt
Vegetable Dippers

Pierce eggplant 3 or 4 times with fork. Bake at 400F until very
soft, about 40 minutes. Cool. Pare eggplant and cut into cubes.
Process eggplant, onion, garlic, lemon juice, oil and salt in
blender on high speed until smooth. Serve with Vegetable Dippers.

Dippers can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces,
small whole mushrooms, red or green pepper strips, radishes with
stems.

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6 of 13 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Spicy stuff!, October 10, 2004 - 01:00 PM
Reviewer: Anonymous from Ontario Canada
Careful with the onion, I used too much and I'll tell you, it sure clears out your sinuses!

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