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Baba Gannouj (Tangy Eggplant Dip) |  Vegetable Day

  • 2 medium eggplants
  • 2 garlic cloves, pressed
  • juice of 1 lemon
  • 2 tablespoons chopped fresh parsley (optional)
  • 1/2 tsp. salt
  • black pepper to taste
  • preheat oven to 300 F.
  • pierce eggplants with a fork and bake whole until eggplant begins to deflate (about 40 minutes)
  • let cool, scoop out insides and mash with a fork
  • add remaining ingredients and mix well or pulse in food processor briefly

This goes great with the eggplant chips, or carrot sticks.

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