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Our Favorite Baba Ganoush (Roasted Eggplant Dip)
Ingredients
  • 2 medium eggplants (about 2 pounds or 900 grams)
  • ¼ cup (60 ml) tahini, see our homemade tahini recipe
  • ¼ cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced (see note)
  • ¼ teaspoon ground cumin
  • ¼ teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon olive oil, optional
Steps
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