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Eggplant Dip (Baba Ghanoush)
Cube eggplant and sauté in olive oil, whole garlic, and salt until soft. Blend with 2 tablespoons tahini, 1 tablespoon lemon juice, and basil (dried or fresh). If too thick, add more olive oil. Eat as is, use on flax crackers, as a sauce for meat, or with salads. It’s delicious warm or cold.
