Baba Ganoush

I'm not sure where I got this recipe from, but I've made so many modifications that it barely resembles the original. I'll list the ingredients from the original and the ones I've added or sometimes substitute if I'm missing something. Ingredients marked with * are what I've added to the original recipe.
Baba Ganoush
I'm not sure where I got this recipe from, but I've made so many modifications that it barely resembles the original. I'll list the ingredients from the original and the ones I've added or sometimes substitute if I'm missing something. Ingredients marked with * are what I've added to the original recipe.
Cooking Instructions
- 1
Wash the eggplant, cut it in half lengthwise, and make some cuts in the flesh without cutting through the skin.
- 2
Place them in a microwave-safe container. I use a Lékué container and cook in the microwave on high for 12 minutes.
- 3
Let it cool a bit, then use a spoon to scoop out all the eggplant flesh, place it in a blender or food processor, and discard the skin.
- 4
Add the rest of the ingredients to the processor and blend until you have a thick paste.
- 5
You can eat it right away or let it chill in the fridge; it keeps well for about 4 days.
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