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Baba Ghanouj
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My aunt Miriam in Israel often set her table with numerous small plates of salads including Baba Ghanouj (Eggplant with Tehina). You can find tehina recipes on JRT or prepare as directed below.

Serves: Makes 2.5-3 cups

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Mizrahi Parve Salad

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1 large eggplant
1 medium onion
2 tbs. lemon juice
1/2 bunch parsley
1/2 cup tehina
2 garlic cloves, crushed
2 tsp. water
1 tsp. salt
Dash of cayenne pepper


  1. Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or roast in oven at 450 degrees (F) until charred and tender (about 30 minutes).
  2. Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden spoon preserves the flavor).
  3. Chop fine in a ceramic or wooden bowl.
  4. Grate onion on largest holes of a grater and squeeze out juice.
  5. Chop parsley fine and blend with eggplant and onion.
  6. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color.
  7. Add to eggplant mixture, with salt and dash of cayenne pepper.
  8. More lemon may be added for extra flavor. Garnish with parsley.

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