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Reconstructed Baba Ghanoush

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I decided to re-imagine baba ghanoush as ravioli.


The pasta replaced the bread, while the filling is salted mashed roast eggplant. For the sauce I simply cooked a bit of minced garlic and added lemon juice. The pasta is topped with sesame seeds roasted in a dry pan. All the ingredients of baba ghanoush, in a completely different presentation.


I garnished it with carrot leaves, but parsley would have a similar taste.


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