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Baba Ghanuj |
"Roasted eggplant with garlic, tahini, and sumac."
Ingredients :
- 2 pounds eggplant
- 4 cloves garlic, unpeeled
- 1/4 cup lemon juice
- 2 tablespoons tahini
- 1 1/four teaspoons salt
- 1 tablespoon olive oil, or to taste
- 1 pinch floor sumac, or to taste
Instructions :
Prep : 10M | Cook : 8M | Ready in : 31M |
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- Preheat oven to 425 tiers F (220 ranges C). Prick eggplants all over with a fork; vicinity on a baking sheet.
- Roast eggplants within the preheated oven, turning now and again, till charred and smooth, 10 to twelve mins.
- Thread garlic cloves on a skewer.
- Roast garlic within the preheated oven, turning as soon as, till charred and smooth, 6 to eight minutes.
- Cool eggplants and garlic till effortlessly dealt with, approximately five mins. Peel and transfer to a meals processor. Add lemon juice, tahini, and salt; method until clean.
- Drizzle eggplant aggregate with olive oil and sprinkle with sumac.
Notes :
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