Baba Ganoush

By Food52
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5 medium sized eggplants (I used graffiti eggplant)

2 tablespoons lemon juice + the zest of 1/2 of a lemon

2 tablespoons extra virgin olive oil

1 tablespoon tahini

1 tablespoon flat leaf parsley, chopped

5 leaves of basil, chopped

salt + pepper (to taste)

1 tablespoon pine nuts, toasted (optional)

a pinch of toasted sesame seeds (optional)

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