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Baba Ganoush

  • 2 medium eggplant, cut in half
  • 1 onion, sliced
  • 3 Tbs. tahini
  • 2 cloves garlic, peeled
  • juice from 1 lemon
  • salt and black pepper to taste
  • 1/2 tsp. smoked paprika (optional)
  • 1/2 tsp. ground cumin (optional)

Preheat oven to 400. Place eggplant halves on a baking tray cut side down. Brush with olive oil. Bake for 40-50 minutes, until the flesh is soft and tender all the way through.

Meanwhile, saute the onion over medium-low heat for 20-30 minutes, until golden and caramelized.

Allow the eggplants to cool, then scoop the flesh into the bowl of a food processor. Add the onion and the remaining ingredients and puree until smooth. Serve with pita wedges, cucumber slices, and Greek yogurt for a perfect summer appetizer.

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