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Nani's babaganoush

 

INGREDIENTS 

  • 1 large eggplant
  • Salt to taste
  • Juice of 1/2 Lemon
  • 1 teaspoon chili flakes

Details

Cook Time: 60 min
Servings: 4

DIRECTIONS

Pre-heat oven to 400 degrees

Prick 1 eggplant with a fork and put on a parchment lined sheet pan (this makes clean up much easier.)

Cook for about 40 minutes. Remove from oven and while hot put into a bowl.

With tongs and a knife, remove the eggplant skin and major seed clusters (If you are looking for a thicker dip, remove the water from the eggplant as well with a spoon.)

Season with salt, red chili flakes, and juice of half of a lemon. Combine together.

Serve warm or cold alongside your favorite veggies, (carrots go well with this dip.)

 
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