Baba Ganouj

Course : eggplant
Serves: 12
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1 pound eggplant
8 ounces sesame tahini
1 teaspoon garlic
1/2 cup fresh lemon juice
3 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon cayenne

Preparation / Directions:

peel eggplant and place into a collander to drain for 60-90 minutes combine ingredients in a food processor process to a smooth puree cover and chill for 1-96 hours drizzle with a small amount of additional olive oil serve slightly chilled or at room temperature


Nutritional Information:

21 Calories (kcal); 1g Total Fat; (45% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 40mg Sodium

2 Kitchen's say:
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