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Baba Ghanoush for Individual Greek Pizzas

  • Yield: About 6 servings 1x


  • 1 large eggplant (about 1 1/2 pounds)
  • 1 small clove garlic minced
  • 34 tablespoons fresh lemon juice
  • 1 tablespoons peanut butter
  • 1/2 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste


  1. Preheat oven to 375°.
  2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp and roughly chop; discard skins.
  3. Place eggplant and remaining ingredients in a food processor; pulse until smooth, scraping down sides as needed.


  • Serving Size: 2-3 tablespoons