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Baba Ganoush (AUBERGINE & TAHINI DIP)

This is an extraordinary method to present Middle Eastern food varieties! The plunge is rich, heavenly, and tastes extraordinary on bread, naan, or with pita! You might need to shower additional olive oil over the highest point of the completed baba ganoush.
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Cuisine: Lebanese
Prep Time: 19 minutes
Cook Time: 22 minutes
Total Time: 41 minutes
Calories: 109kcal

Ingredients

  • ½ tablespoon plain yogurt, or more to taste
  • 1 tablespoon extra-virgin olive oil
  • ⅛ tablespoon red chile powder
  • ⅛ tablespoon ground cumin
  • 1 pound eggplant
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 2 tablespoons tahini
  • 1 pinch paprika
  • salt

Instructions

  • Preheat the stove to 450 degrees F (230 degrees C). Softly oil a preparing sheet.
  • Split eggplants and brush cut sides with olive oil. Spot face-down onto the readied heating sheet.
  • Broil in the preheated stove until relaxed, 20 to 25 minutes. Eliminate from broiler and let cool, around 30 minutes.
  • Scoop substance out of skins and spot in a cross section sifter. Dispose of skins. Press down on substance to eliminate fluid or drippings. Move eggplant tissue to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Shower olive oil on top of everything. Mix well, 45 seconds to 1 moment.
  • Blend in plain yogurt and season with salt. Present with a sprinkle of paprika over top for embellish.

Nutrition

Calories: 109kcal | Carbohydrates: 9.5g | Protein: 2.7g | Fat: 7.7g | Cholesterol: 0.1mg | Sodium: 51.1mg
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