Wednesday, July 18, 2012

Baba Ganouj

(Roasted Eggplant Dip)
3 Eggplants
1 T. Sea Salt
2 cloves Garlic, mashed
juice of 4 to 5 Lemons
1 c. Tahini
2 T. Olive Oil
dash of Cayenne Pepper 

Puncture the eggplant in a few spots and bake in a 375° F oven for 1 hour or until the skin is wrinkled and eggplant in tender. Let it cool. Puree eggplant in a food processor. Add remaining ingredients and process until smooth. Place in a bowl and decorate with a sprinkle of cayenne pepper. Serve on bread, chips or crackers. Makes about 2 cups.

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