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Baba Ghanoush

Reviewed: Apr. 11, 2007
Great recipe...it was very quick and had a nice result. This baba ghanoush was a little thicker than other recipes I've had, but it had a wonderful multi-dimensional flavor! The only thing I changed was after roasting the eggplant, I covered it will plastic wrap until cooled and pulled the skin off this way (the skin will separate itself and stick to the plastic wrap). I also pulled as many of the seeds of the eggplant out before processing...it makes the result less bitter.
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