Baba Ghannouj

By • January 20, 2011 • 0 Comments

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Author Notes: This recipe is my admission of a secret: I use a can of eggplant purée and some seasonings to make this.Taste of Beirut

Serves 4

  • 1 packet eggplant purée
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon salt
  • 2 pieces garlic cloves
  • 1 tablespoon greek-style yogurt
  1. Open can of eggplant purée
  2. squeeze fresh lemon juice, add to the eggplant
  3. mash garlic with salt and add to the eggplant
  4. add yogurt and tahini to the eggplant
  5. mix well taste and adjust seasoning
  6. seve with pita chips
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Tags: appetizer, dips, eggplant, garlic, lemon juice, mezze, tahini

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