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Baba Ganoush Bodybuilding Recipe

Baba Ganoush Appetizers

1 medium eggplant
cup lemon juice
1/8 cup tahini
2 garlic cloves
Salt, to taste
1 tablespoon extra-virgin olive oil
cup minced fresh parsley

Cover eggplant loosely with foil, pierce it with a fork, and bake at 400 for 45 minutes. Puree flesh in a blender with half of the lemon juice and the tahini. Pour into a bowl. Add crushed garlic and stir. Stir in salt, remaining lemon juice, olive oil and parsley. Serve in a shallow dish at room temperature.


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