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Eggplant Dip (Baba Ghannooj)


  • 1 (1 pound) eggplant
  • 1 small onion, quartered
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil or vegetable oil
  • 1 1/2 teaspoons salt
  • Vegetables (for dipping)

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  1. Prick eggplant 3 or 4 times with fork.
  2. Bake at 400 degrees F until very soft, about 40 minutes. Cool.
  3. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth.
  4. Serve with assorted vegetables.