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  Baba ghanouj
 
Yield: 4 Servings
 
1 md Eggplant Olive oil      5 ts Tahini
1 ts Lemon juice      1 ts ;Water
3/4 ts Salt      1/4 ts Garlic powder
 Bake eggplant at 350 deg. for 1 1/2 - 2 hours until it is quite soft. Let eggplant cool; then slit skin & scoop out all the pulp. Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours. Remove from refrigerator & mince well. Add tahini lemon juice water salt and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.

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