Ingredients
Ingredients:
- 1 Large eggplant
- 4 Tbs of Harlan’s Tehini Sauce
- 5 Cloves minced garlic
- 2 Tsp sea salt
- Juice of 1 fresh squeezed lemon
- 1/2 Tsp black pepper
Instructions
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Using an immersion blender for this recipe makes it so easy to make and easy clean up is a breeze!
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A variation of this recipe is to put 4 Tbs of Primal Kitchen Mayo instead of Tehini. It is prepared in both ways, and I enjoy making it both ways to change things up a bit.
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Turn on oven broiler
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Place eggplant on tray or piece of foil
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Using a fork poke holes all over top of eggplant
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Place in broiler on the middle rack
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Leave in broiler for about 20 minutes
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Remove from broiler and allow to cool
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Open the eggplant and remove cooked eggplant making sure not to take any of the skin with you
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Place in a bowl
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Add minced garlic, tehini or mayo, salt, lemon and pepper
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Using your immersion blender place face down and move around a few times as you see the Babaganoush fully blended
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Enjoy cold or at room temperature
Recipe Notes
This dish can be enjoyed with any meat dishes, fish, chicken or on a salad. It can also be delicious as a snack on Fox hill kitchen buns or bagels. It is also really great to serve at a party or get together as a dip with mixed assorted veggies, one of my favorite ways to have appetizers when entertaining.
