Baba Gha...what?!?!?! Baba Ghanouj is pretty much mashed Eggplant.
13 oz. can of Baba Ghanouj
1 TBL of Tahini Paste, or to taste
2 TBL of water
3 Cloves of Garlic
1/2 Lemon
1/4 Parsley
1/4 tsp of S/P
Olive Oil
In a serving bowl, empty can of Baba Ghanouj.
On a cutting board, work garlic and 1/4 teaspoon salt and pepper together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley. Drizzle with Olive Oil.
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