Recipe BABA GANOUJ (eggplant dip)

It’s simple to make and delicious refreshing


Preheat the oven to 180 C. 

Cut 2 eggplants in half lengthways, sprinkle with salt and leave for 20 minutes.  Rinse and pat dry with a paper towel. 

Bake the eggplants for 35 minutes, or until soft.  Remove the skin.  Place the flesh in a food processor with 3 – 4 crushed cloves garlic, 2 tablespoons lemon juice, 2 tablespoons tahini and 1 tablespoon olive oil.  Season to taste.  Process for 20 – 30 seconds, then sprinkle with paprika and serve with bread.


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