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A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, the Palestinian Territories, Jordan, Lebanon, Syria, Kurdistan, and Egypt).
In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. The baba ghanoush can be found (with cut eggplants) in southern Turkey. In Palestinian homes, it is made with “wild” eggplants.
NOTE: At the farm, we’ve tried it without tahini and sesame seeds, and it was just as good. – Shelli
Source: www.allrecipes.com (Entered by Shelli Brin)
Servings: Serves 6
Ingredient keywords: eggplant, lime, tahini, sesame, garlic, salt, olive
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