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Baba Ghanoush
Jon Davies
Print Recipe
Course
Appetizer
Ingredients
1
Large eggplant
1
Clove
minced garlic
¼
Teaspoon
kosher salt
⅓
Cup
chopped flat leaf parsley
2
Tablespoons
tahini paste
2
Tablespoons
lemon juice
3
Tablespoons
olive oil
Pita bread for serving
Instructions
Prick eggplant with fork. Roast in 400° oven for 20 minutes. Let cool.
Split. Scoop out insides place in food processor.
Add remaining ingredients, except olive oil and pita bread. Process until smooth. Drizzle in oil.
Serve with warm pita bread.