Babaghanoush
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Ingredients
- 1 large eggplant, sliced
- 1 teaspoon Celtic Sea Salt
- 1 tablespoon extra-virgin olive oil
- 5 cloves of garlic, minced
- ½ cup of tahini
- Black pepper
Instructions
- Slice the eggplant into ½ inch rounds and then into quarters. Place sliced eggplant into a large mixing bowl. Add salt and marinate eggplant for 2 hours. Discard excess liquid. Saute eggplant, oregano, honey, sugar and garlic in olive oil for 5 minutes, or until eggplant is tender. Add tahini. Mix and saute eggplant and tahini for 2 minutes. Puree sautéed eggplant and tahini in a food processor.
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