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baba ghannouj soup


another find for using the coming garden bounty. the italiian parsley is growing wildly & the eggplants are coming along more slowly but they'll get there. received in email from gourmet-recipes-from-around-the-world (thanks alvin!). alvin suggested using toasted crispy pita strips on top of the soup & soft pita triangles on the side.


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  1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes
  2. Cool
  3. Then holding it by the stem
  4. Carefully peel the skin away and remove the stem
  5. Puree with the tahini
  6. Garlic
  7. And salt
  8. Stir into the heated stock
  9. Then bring to a simmer
  10. Partially cover
  11. Then simmer for 30 minutes
  12. Remove from heat and press through a sieve
  13. Discarding solids
  14. When ready to serve
  15. Heat the soup
  16. Then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands
  17. Simmer for another minute
  18. Then ladle into bowls and top with handfuls of fresh chopped parsley

Step 8

Total Time in Minute 65

Ingredients Count 8

cooking baba ghannouj soup

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Garlic cloves


Vegetable stock




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