Baba Ganoush

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This creamy Middle Eastern dip, called baba ganoush, is made from roasted aubergine and is delicious with mezze or drinks.




 Preheat the oven to 200 degrees. Half the aubergine and cut crosswise. Brush the top with a little oil and sprinkle with a pinch of cumin. Bake the aubergines in the oven for about 30 minutes.

 Then take them out and scrape out the flesh with a spoon. Put this in a food processor together with the tahini, lemon juice, garlic clove, paprika and a pinch of salt and pepper. Mix together to a fine puree.

 Place the puree in a bowl and garnish with a little extra oil, sesame seeds and parsley. Delicious with some pita bread or naan bread.

 Tip: keep the baba ganoush covered in the refrigerator for a maximum of 4 days. Also delicious with some pomegranate seeds.

Baba Ganoush

Source: Leukerecepten by leukerecepten-nl.
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