The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed: May 14, 2012
Used 1 tbsp jarred chopped garlic and it was not too overwhelming.
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Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 3.9 star rating.
Reviewed: Sep. 30, 2011
Very bitter. Way too much lemon juice. Would make again but would cut down on the lemon juice
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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed: Sep. 21, 2011
This was my first try at Baba Ghanoush and I think it is fantastic! I added a bit more garlic.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed: Jun. 3, 2011
These are all good recipes. I don't like the "smoky" taste, so I never roast/char the eggplant first. I cut the raw eggplant in big thick slices, peel off the skin, and microwave the eggplant (in covered casserole, bit of water) until soft. Let cool completely, drain, and proceed with recipe, in blender.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed: Jul. 16, 2010
I made this recipe this afternonn with our fresh eggplant! It is delicious, I did after skimming over the reviews add a few drops of liquid smoke to the eggplant when I microwaved it and let it cool. It added a nice subtle flavor. Thanks for sharing it's my first attempt to make this!
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Living In: Pittsboro, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed: Feb. 9, 2009
I really missed the smokey flavor that I'm use to in Baba Ghanoush. I thought it was on the bland side. Here are two ways I found that can add additional flavor. The first way is to just grill or saute slices or the eggplant before blending. Make sure you cook it until it is a dark brown. The other way (best) is to bake the whole eggplant with skin and all until the outside is chard. Then remove the skin and blend. The fist gives a light smokey flavor and the second method gives a full smokey flavor that just adds so much to the recipe.
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Cooking Level: Beginning

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.9 star rating.
Reviewed: Dec. 26, 2008
So easy and very good. But, like a previous reviewer, the garlic was overwhelming. And I love garlic! I will make this again but cook the garlic slightly in the olive oil.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.9 star rating.
Reviewed: Nov. 8, 2008
Increased the Tahini to 3 tbls, reduced the olive oil to 1/6 cup, and used 1 tsp garlic. Pureed in a blender, it was creamy with a hint of garlic. Awesome.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed: Sep. 20, 2008
This was a tad too tangy or maybe bitter for our liking. I would make it again next time I had an eggplant to use up, either scraping out the eggplant seeds and/or using less lemon juice.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.9 star rating.
Reviewed: Aug. 18, 2008
Made exactly as stated and the garlic was much too much. I was disappointed. I kept adding more salt to cut the garlic flavor. No one in my family would eat it.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Dublin, Ohio, USA

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