Baba Ganouj (Eggplant Dip)

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    Pre-heat oven to 400F degrees. Wash and de-stem eggplants. With a fork, prick eggplants all around, and place directly on an oven rack. Roast eggplants for 45-50 minutes until they are wrinkled
    and very soft. Remove from oven and let cool. Scoop the insides of eggplant place into a bowl, and mash. Add all remaining ingredients except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or refrigerate.


    4 medium size eggplants
    2 lemons, juice
    6 cloves of garlic
    1 cup finely chopped parsley
    1/2 cup scallions, finely choped
    1 cup tahini
    2 teaspoons of salt
    black pepper
    olive oil

    Serving Size


    Prep Time

    1 hr 20 mins

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      Baba Ganouj (Eggplant Dip)

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