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Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

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“This is a quick and easy dip to impress your visitors.”
READY IN:
45mins
SERVES:
6-12
YIELD:
1 dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
  2. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
  3. To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
  4. In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
  5. Then while still blending the eggplant mixture slowly drizzle in olive oil.
  6. Season to taste and serve with your favourite bread.

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