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Baba Ghanoush

Reviewed: Oct. 26, 2010
I made quite a few adjustments to this, but it is yummy. First it took almost 1.5 hours to cook the eggplant in the oven, maybe my eggplant had a particularly large end but you may have to cook a lot longer than suggested to make sure it's really cooked well all the way through. Second, I don't like heavily tahini tasting things (I always cut the amount when I make hummus) so I put 2 T. of lemon juice and 2 T tahini. This was about right, but I might cut the tahini even more next time. The tahini still jumped out at me when I tasted it, but the lemon juice didn't so that seems a good amount. Can't imagine what it would be like with the full amounts listed. I used 2 medium sized eggplants.
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