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Vegan Middle Eastern Babaganouj

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  Eggplants 2 Large
  Garlic 2 Clove (10 gm)
  Vegenaise 1 Tablespoon
  Juice of lemon 1
  Olive oil 3 Tablespoon
  Salt To Taste
  Pepper To Taste

Bake eggplant at 400°F for 45 minutes. Skin should be charred and the middle soft. Let the eggplant cool. Once cooled, scoop out the flesh of the eggplant into a bowl, and mix in the rest of the ingredients. Blend until smooth.
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Recipe Summary

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Middle Eastern
On the lookout for a vegan Babaganouj recipe? Then this video is just the thing for you. Watch and learn how to make a tasty vegan version of the popular dish.

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