baba ghanouj

use small eggplants to

maximize the ratio

of burned outer skin

4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil

immersion blender, adding lemon as needed; top with garnishes

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