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Baba Ghannouj
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Eggplant spread made with sesame seed paste (tahina).

Serves: 6

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Sephardic Parve Appetizer

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1 medium eggplant (12 oz)
1/4 cup lemon juice
1/4 cup tahina
2 cloves garlic
2 tsp. salt
1 tbl. olive oil
1/4 cup parsley, finely chopped


  1. Bake eggplant in center of over at 400 degrees and cook until soft, turning often.
  2. Peel skin off while hot and remove stem. Chop eggplant and place in a blender to puree. Blend in most of the lemon juice and gradually add the tahina. Crush garlic to a paste mixed with tsp salt and add to eggplant puree. Beat well and adjust flavor with lemon juice and salt. Beat in olive oil and parsley. If using a blender, add about 4 springs of parsley into blender and process until chopped well.
  3. Place mixture in a shallow dish and garnish with parsley, If making ahead, refrigerate in a well sealed container and bring to room temp before serving.

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