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Home > Recipes > Dressings > Babaganoush

Babaganoush

2 med sized eggplants
S&P
Olive oil
1 tsp chile powder
1 tsp cumin

Cut eggplant in half lengthwise. Score the flesh diagonally into diamond shapes and season with the oil and spices. Roast in a hot oven (400) for 35-45 minutes until soft and pulpy. Let cool, then scrape into a food processor and add the following ingredients and puree until smooth.

1/4 cup of tahini
1 T Apple cider vinegar
1 T soy sauce
1 T lemon juice
1 T chopped parsley
pinch of cayenne




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