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Almond Baba Ghanoush


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Almond Baba Ghanoush


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Almond Baba Ghanoush


  • Ready Time : 0 min




  • 3 tablespoons extra-virgin olive oil, divided
  • 2 large eggplants (about 2 1/2 pounds each), trimmed, peeled, and cut into bite-sized pieces
  • 3 Cloves garlic, minced
  • 6 tablespoons almond butter
  • 1/4 cup chopped almonds, roasted*
  • 1/4 cup lemon juice
  • 2 tablespoons minced Italian parsley, plus sprigs for garnish
  • Salt and pepper to taste



1 Heat 2 tablespoons oil in a large skillet. Cook eggplant and garlic on medium heat 7 to 10 minutes, stirring occasionally, until eggplant darkens.
2  Place eggplant, garlic, almond butter, almonds, lemon juice, parsley and remaining oil in a food processor or blender, and puree.
3 Season with salt and pepper. Place in serving bowl and garnish with parsley sprigs.
4 Serve with whole-wheat pita crisps or whole-wheat crackers.
5 To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan.
6 Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning.
7 Note that almonds will continue to roast slightly after removing from oven.

Source: Almond Board of California

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