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Lebanon: Baba Ghanouj

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Uploaded by on Aug 18, 2009

For more, visit http://www.epicurious.com/video Chef Michael Skibitcky of The Culinary Institute of America demonstrates how to make this creamy eggplant dip with tahini (sesame paste), olive oil, garlic, and lemon juice.

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Howto & Style

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  • It would help if they give measurements.

  • i like adding just a little chipotle fora hint of smokey heat and a touch of yogurt round it out nicely

  • Here's a tip that works: when finished roasting the eggplant, place it in a bowl of cold water. It's a breeze to peel with your hands.

  • he's staring at her tits!!

  • mmmmmmm

  • i love baba ghanouj.. we make it a little chunkier sometimes to (a little texture is good).. its all yummy though.

  • 1:11 Is he talking about the size of the eggplant or about what he is staring at? LOL

  • :s am hungry

  • ..

    Love that Yum!

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