Eggplant Dip (Baba Ganoush)

When we lived in Florida one of our favorite places to eat after a day in the sun and surf was a place called Mykonos.  It was an open air restaurant located at the edge of the boardwalk about 150 feet from the water.  Frankie, the proprietor, made a fabulous Baba Ganoush and though he would not part with the recipe, I ate enough of it to come up with a very close approximation.  Granted, it’s not the same without the sound of the surf, the evening breeze, and a full moon rising over the water, but I bet you’ll like it anyway.  ~Glyn

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Eggplant Dip (Baba Ganoush)

1 large eggplany (2-3 cups pulp) baked and cooled
¼ c tahini
1 large clove garlic
1 tbs fresh lemon juice
¼ c walnuts
¼ tsp salt
¼ tsp ground cumin
1 tsp gluten-free soy sauce

Cut the eggplant in half. Bake, cut side down on a greased baking sheet at 425 until soft. (about 15 minutes for small eggplants, up to 30 minutes for larger ones.) Combine ingredients in the blender and puree. Adjust seasoning. Refrigerate or serve at once. Top with toasted pine nuts and a drizzle of olive oil. Serve with Greek olives and crackers or pita crisps.

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This entry was posted by Glyn Ruppe-Melnyk.

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