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Baba Ghanoush Recipe

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This recipe for Baba Ghanoush, by , is from The Ziegler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Daniel Ziegler


2 medium eggplants
4 garlic gloves, chopped
1/4 cup tahini
1 lemon, juiced
1 handful flat leaf parsley, chopped
1/2 tsp ground cumin
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper
2 tbsp chopped pistachios for garnish
Pita bread, cut into wedges for dipping

Preheat oven to 400 degrees
1. pierce the eggplants with a fork to allow steam to escape when cooking.
2. roast the eggplants in a 400 degree oven for 30 minutes remove the eggplants from oven and let cool
3. when the eggplants are cool enough to touch split them open, scoop out the middle removing the seeds and skin
4. In a food processor combine the garlic, lemon juice, tahini and parsley. puree until smooth
5. add the eggplant flesh, season with cumin, salt and pepper and pulse several times to make a thick , course puree.
6. pour in the olive oil and pulse again to incorporate. Season to taste
Pour into a bowl, sprinkle with pistachios and serve with pita wedges




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