Babaghanoush Dip
Serves 4-6
Vegan
Ingredients:
Pita Chips:
Garnish:
Directions:
Roast eggplant on an open flame until chard on the outside and soft on the inside. Set aside to cool for a few minutes, remove skin. Place in food processor, add tahini, lemon, garlic and salt, and blend until chunky or smooth. Refrigerate for 1 hour. Pita: cut pita bread into small triangles, separate joined pieces, bake at 350 for 10-15 min until crispy. Set aside to cool. Remove babaghanoush from fridge, spread on to plate, drizzle olive oil and style as desired, dip, and enjoy!
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