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Baba Ghanoush

Reviewed: Jan. 3, 2011
To prevent having your baba ghannouj (real Lebanese name) from having a dark color, just add two tablespoons of plain yogurt to the ingredients :) As I am Lebanese, I don't add any sesame seeds to this recipe! I just reduce the amount of lemon juice mentioned above and follow the same steps of baking. I just grill it inside the oven directly under fire and turn it every now and then, then place it under running cold water, to make peeling it easier. Then I place it in a colander to get rid of all the access liquid! ENJOY
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