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Baba Ganoush


  • 2 lg eggplants (roasted- see below)
  • 1/4 cup tahina (more or less depending on the eggplant size)
  • 1 small onion
  • 3 to 7 cloves of garlic
  • 1/2 to 1 tbsp cumin or to taste
  • 1 tsp ground coriander
  • 1 tsp vinegar
  • 1 to 2 tbsp lemon juice
  • 1 tbsp olive oil
  • salt
  • red pepper (optional)
  • water


Pierce the skin of the eggplant(unless you want another example of exploding food!) and placed on tinfoil under boiler. Broil, turning once, until they are oozing and the skin is black on both sides. Throw the eggplants in cold water and peel. Drain the flesh and pop into a blender. Add a *conservative* amount of all ingredients and blend on low, for a minute or two (until totally creamy) you may have to add water for the texture to be correct, but dont forget to take into account the vinegar, oil and lemon juice. Adjust the seasoning by adding ingredients and blending and tasting. Parsley can be added. Pour into a serving bowl and drizzle with some more olive oil (and tahina mixed with water and salt, if you like) and garnish with red pepper or paprika and a sprig of parsley.

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