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Baba Ganouj (Tangy Eggplant Dip)



Yield: 6 sandwiches
2 md eggplants
2 tb tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tb chopped fresh parsley (opt)
1/2 ts salt
1 black pepper to taste


Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.













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