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Title: Baba Ghanoush (Eggplant With Sesame Seed Paste)
Yield: 1

Ingredients

      2 md eggplant
      3 tb tahini; (sesame seed paste)
    1/2 ts salt
      3    garlic cloves; minced
      3    lemons; juiced

Instructions

Wash eggplant, and score with knife straight through to allow steam to
escape. Bake in shallow pan in 400 degree (F) oven until skin can be
peeled off easily - about 40 minutes. Cool. Remove eggplant from skin and
mash well in a bowl either by hand or with a food processor.

(At this point, if you want to freeze the eggplant for future use, you can

do so after you add a little lemon juice to keep it from darkening.)

Mix minced garlic, tahini, salt and lemon juice well. Pour over eggplant
and mix. Best served at room temperature.

>From: bgaerlan@ucla.edu (Barbara Gaerlan)

Per serving: 554 Calories (kcal); 26g Total Fat; (35% calories from fat);
20g Protein; 87g Carbohydrate; 0mg Cholesterol; 1152mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 11 1/2 Vegetable; 1 Fruit;
4 1/2 Fat; 0 Other Carbohydrates

Recipe by: It Happened in the Kitchen, Rose B. and Nathra Nader

Converted by MM_Buster v2.0n.

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