Baba Ganoush is an ancient, delicious recipe that makes a great dip or appetizer spread. Surprisingly, it also makes a superb sandwich spread for a vegetarian lunch or snack.
- 2 pounds eggplant, cut in half
- 4 cloves garlic, crushed
- 3 Tablespoons Tahini
- 1 lemon, juiced
- 1⁄8 Cup olive oil
- sea salt, to taste
- ground pepper, to taste
- Roast eggplant in a 350 degree F. oven, or on a grill, skin side down, until soft. Scoop the pulp out, and discard skin; place pulp in colander; drain 30 minutes.
- In a food processor, blend eggplant, garlic, Tahini, and lemon juice until smooth.
- Slowly incorporate oil; season with sea salt and pepper.
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