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Yemenite   -   Baba Ganoush   adapted from Yeminte Cookbook by Levi and Agabria

  • 1 Pound Eggplant
  • 1/2 Cup Tahini
  • 1 Lemon Lemon Juice
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Salt
Directions Bake eggplant at 400* for 45 minutes. Remove and allow to cool. Squeeze pulp into bowl, discard skin. Stir in remaining ingredients. Server with warm pita bread.
Serves 4
Time to Make 0:00

Printer version   5 Votes - Yum: 4.2, Easiness: 2.8, Speed: 3.2, Overall: 3.4 Rate this recipe

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