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Baba Ghanuuj (roasted and pureed eggplant from Egypt) Recipe

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This recipe for Baba Ghanuuj (roasted and pureed eggplant from Egypt), by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Collins
Added: Monday, February 5, 2007


2 lbs brown round eggplant
1 T lemon juice
1 cup thin tahina sauce
1 Tablespoon parsley, finely chopped
1 Tablespoon olive oil

Roast eggplant for 90-120 minutes, or until tender. Mash and mix with tahina sauce and chopped parsley. Sprinkle with oil. Serve with sections of pita bread.

Tahina sauce (sesame sauce)
1/2 cup tahina
2 Tablespoons lemon juice
1 Tablespoon vinegar
3-5 cloves garlic, crushed
1/2 teaspoon cumin powder

Dissolve salt in 2 tablespoons of water, add cumin, lemon juice, and vinegar and gradually add tahina stirring constantly into a smooth paste. Stir in garlic.




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