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As promised here is the next recipe for the class I will be teaching about Mediterranean food at the Culinaria.
This week’s Mediterranean Recipe of the Week is Baba Ganoush! I love this recipe. It is easy to make and delicious to eat. Baba Ganoush is very versatile – you can eat it with raw veggies, or toasted pita. Use as a sandwich spread or just eat if off the spoon! I will be preparing it for my class as a dipping sauce for lamb kabobs. A little unconventional, but I never said I was anything but!

INGREDIENTS:

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2 eggplants
¼ cup lemon juice
¼ cup tahini
¼ cup greek style plain yogurt
1 clove garlic, crushed
salt
1 tsp ground cumin
1 tsp ground sumac
extra virgin olive oil
fresh parley
pistachios and pomegranate syrup for garnish

METHOD:

To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled.

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Peel eggplants, cut in half and remove seeds.

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Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt, other spices and a drizzle of olive oil. Process until smooth. If too thick add extra lemon juice or water. Drizzle with olive oil and garnish with parsley, pistachios and pomegranate syrup. ENJOY!

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