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African Eggpland Dip Baba Ganoush

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Ingredients

Adjust Servings:
1 large head garlic, roasted (see directions)
3 large eggplants, whole with skin on
1 medium sweet onion, chopped
1/2 cup fresh italian parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons olive oil
1/4 teaspoon tabasco sauce, to taste
salt and pepper, to taste
3 - 6 tablespoons tahini (sesame seed paste) (optional)

Nutritional information

115.5
Calories
45 g
Calories From Fat
5.1 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
10.4 mg
Sodium
17.8 g
Carbs
9.8 g
Dietary Fiber
7.3 g
Sugars
3.2 g
Protein
232g
Serving Size

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African Eggpland Dip Baba Ganoush

Features:
    Cuisine:

    Use like hummus, this is delicious with pita wedges. Cooking time includes time to roast garlic and eggplant.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    African Eggpland Dip (Baba Ganoush), Use like hummus, this is delicious with pita wedges Cooking time includes time to roast garlic and eggplant , Use like hummus, this is delicious with pita wedges Cooking time includes time to roast garlic and eggplant


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    Steps

    1
    Done

    On a Gas or Preferably Charcoal Barbecue, Roast the Whole Eggplant Evenly on All Sides Until the Skin Is Charred or the Eggplant Is Soft.

    2
    Done

    Set Aside and Let Cool.

    3
    Done

    Peel Off Charred Skin,or Scoop Out the Soft Insides of the Eggplant and Place in a Large Bowl.

    4
    Done

    Add Garlic, Olive Oil, Onion, Parsley, Basil, Tahini If You Are Using It,Tabasco Sauce, Salt and Pepper to Taste. the Dip Can Be as Smooth or Lumpy as You Like It, If You Want It Smooth, Then Process It Until the Ingredients Are Paste Like.

    5
    Done

    Serve as a Dip With Pita Crisp Triangles, Armenian Cracker Bread, as a Vegetable Dip,or as a Vegetable Side Dish. Can Be Served Hot or Cold.

    6
    Done

    to Roast Garlic: Peel Outer Skin Layer from Head of Fresh Garlic, Leaving Cloves and Head Intact. Place Head of Garlic on a Double Thickness of Foil; Top With 1 Teaspoon Butter and a Sprig of Fresh.

    7
    Done

    Rosemary or Oregano or 1/4 Teaspoon Dried. Fold Up and Seal. Bake in a 400 Degree Over or on a Covered Grill For 55-60 Minutes. Let Cool to the Touch.

    8
    Done

    Squeeze the Now Softened Cloves from Skins and Set Aside. Discard Skins.

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    Roderick Carter

    Soup sorceress crafting flavorful and heartwarming bowls of soup.

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