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Sun-Dried Tomato Babaganoush

Course Cocktail party, Snack
Cuisine Italian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Author Chef Maria Cummins


  • 2 each eggplants
  • 12 each sun dried tomatoes pre soaked for 20 minutes in warm water
  • 1 tablespoon Tahini
  • 1 each lemon juice minced
  • 2 each garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 tsp Paprika
  • To Taste salt and pepper
  • 1/4 cup olive oil


  • Pre-heat the oven to 350 F, then pierce the eggplant with a knife (this gives them some breathing room and stops them from exploding in your oven!)
  • Allow them to bake for about 30 minutes, until the skin gets crispy and the inside is soft.
  • Once the eggplants have cooked, slice them lengthwise and scrape the inside part. You may discard the peel or save it. Place the eggplant "meat" in your food processor with all the remaining ingredients and blend until smooth and creamy.
  • Serve with homemade Pita Chips!
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