"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baba Ganoush-Eggplant Dip Recipe

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This recipe for Baba Ganoush-Eggplant Dip, by , is from THREE SISTERS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Mansour Shamoon
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Larger Portion

5 large eggplant-cooked
4 large cloves garlic
4 lemons
2 Tbsp. Sesame Tahini
Salt to taste


Smaller Portion

2 large eggplant
2 large cloves garlic
1 heaping tablespoon Sesame Tahini
1 lemons
Salt to taste


Directions:
Directions:
To cook eggplant: Punch several holes in eggplant. Place on
a cookie sheet and cook at 400 degrees until done,
approximately 1 hour. You can tell eggplant is done if the skin
is rippling and the eggplant has fallen in.

Scrape the insides out of the shell and put into food
processor. Add other ingredients and blend together well.

Personal Notes:
Personal Notes:
This is a very healthy appetizer.

 

 

 

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