#1323 Baba Ghanoush
Sunday Kitchen #176
First I poked some holes in an eggplant with a fork.
Then I put it in the oven for 20 minutes, then took it out and waited for it to cool down.
Then I cut it in half and scooped the insides out and put them in a blender with two tablespoons of lemon juice, two tablespoons of tahini and a quarter of a teaspoon of salt and a clove of garlic.
I put it on a plate and sprinkled some paprika and mint on top.
I ate it with pita bread.
It was very tasty.
artist: Kevin MacLeod
track: Future Cha Cha
from: Brooklyn, NY, United States
album: Mystic Opus
track: Myst Dub
from: Toulouse, France
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