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Easy Baba Ganoush (Eggplant Dip) 🍆
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That‘s what you’ll need.
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Place eggplant halves into a fireproof baking dish. Pin them with a fork several times.
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Bake at 230 C°/446 F° for 45-60 minutes at the top of the oven.
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Remove from oven and let them slightly cool down.
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Scrape out flesh using a spoon.
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Place roasted eggplant flesh, tahini, garlic, lemon juice, olive oil (optional) and a pinch of sea salt in a bowl. Mash with a fork.
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Use it as dip or...
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...as topping in a buddha bowl. Enjoy😋
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leanjumpstart
Gabi Rupp
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