Yield: about 2-1/2 cups
This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh
vegetables, pita chips, or crackers.
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I didn't change anything except to add some fresh lemon thyme along with the parsley. This was good, not great.
I did take the prior reviewer's advice and remembered to prick the eggplant before baking. After splitting the baked eggplant, I also removed the seed pockets before processing. As we are both eggplant skeptics, we were quite pleasantly surprised by the tastiness of the dip. Our guests also loved it. It does, however, need a good bit more salt than we typically use in cooking.
WARNING: I should have known better, having roasted eggplant before. Be sure to prick it with a fork several times. My eggplant just exploded in the oven because I forgot to do that.
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