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Baba Ganoush

Try this recipe from our local expert, Sarah Cloyd! With over 16 years of culinary experience, this ought to be delicious!

9 ea eggplant

1 ½ C tahini

1 ½ tbsp salt

6 oz fresh lemon juice

9 cloves garlic

½ tsp chili powder

3 tbsp olive oil

cilantro to taste

Use a fork to poke lots of holes in the eggplants and place on a baking sheet.  Roast at 400 degrees until the skin is blistered and the eggplant is soft - approximately 45 minutes.  Remove from the oven and chill. 

Place the garlic cloves in a small pot with the olive oil, and gently cook until the garlic is golden brown and tender.  Cool the oil and garlic completely; you will use both in the next step.

Remove the flesh of the eggplant from the skins, and put the flesh in a food processor.  Add the remaining ingredients, and blend until totally smooth. 

Enjoy with pita, pretzels, chips, or veggies. 

Serves 10 - 12 hungry friends.

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