Almond Baba Ghanoush

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Almond Board of California


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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

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