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Baba Ganoosh (or however it's spelled)

1 eggplant (the big kind, not the long skinny kind)
2 cloves garlic
1 teaspoon salt
1/4 cup fresh lemon juice
6 tablespoons tahini


Pierce the skin of the eggplant in several places and bake at 375F until tender, about 45 minutes. Let cool.

Peel and put the pulp in a blender. Add rest of the ingredients and blend thoroughly. Let stand at least half an hour for the flavor to develop. I think it tastes better the next day.

Spread on pita bread. Store in the fridge.
 
Baba Ganoosh (or however it's spelled)

1 eggplant (the big kind, not the long skinny kind)
2 cloves garlic
1 teaspoon salt
1/4 cup fresh lemon juice
6 tablespoons tahini


Pierce the skin of the eggplant in several places and bake at 375F until tender, about 45 minutes. Let cool.

Peel and put the pulp in a blender. Add rest of the ingredients and blend thoroughly. Let stand at least half an hour for the flavor to develop. I think it tastes better the next day.

Spread on pita bread. Store in the fridge.
Sounds amazing!!!
 
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I got some potato pots for really cheap so I’m gonna try to grow potatoes 😁 Lowe’s had some REALLY nice looking sweet potato plants so I’m gonna go back once the pots arrive. And try to find some regular potatoes too.
 
Definitely update how it goes. I tried grow bags last year. They worked pretty good, but than ripped out when I tried moving them. They did sit for two years so they definitely lasted long enough.
 

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