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Baba Ghanoush

Reviewed: Jan. 14, 2010
Wow! What a delicious, easy and healthy way to prepare eggplant. I have made this recipe several times now and my whole family loves it. I prefer to go a little easy on the tahini and lemon juice, you can always add more. Also, for this recipe, I think it is especially important to use fresh squeezed lemon and fresh garlic as opposed to out of a jar. I’ve done it both ways and fresh really makes a difference here. I had some trouble pealing the eggplant and resorted to cutting it in half and scooping. This method works well for me. To cut down on calories I serve it on cucumber rounds instead of pita bread. Better still, if I have some humas, I spread a little humas on each cucumber round first and then top with the baba ganoush. I hold back a few of the sesame seeds to sprinkle on as a garnish. Thanks so much for the great recipe.
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