Friday, March 23, 2018

Middle Eastern Recipe – Baba Ghanoush

March 14, 2010 by  
Filed under Monthly Articles

Baba Ghanoush


1 medium eggplant
1 teaspoon olive oil
1/2 cup onions minced
3 cloves garlic
1/4 cup lemon juice
3 tablespoons creamy peanut butter
1 tablespoon fresh parsley minced
1/2 teaspoon black pepper

Preheat oven to 400. Pierce eggplant in several places with a fork. Place on cookie sheet lined with tin foil. Bake for 1 hour. Eggplant will be soft and flat. Allow to cool then scoop out flesh into a blender. Discard skin. In skillet, heat oil and sauté onions and garlic. Cook and stir 3 minutes or until onions are transparent. Add to blender and add lemon juice and peanut butter. Blend until smooth. Stir in parsley and pepper. Serve with toasted pita wedges, cooked chicken or cut vegetables.

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