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Baba Ghannooj, Arabian
Broil eggplant. Remove skin and mash into pulp. Add tahini, crushed garlic, lemon juice and salt. Mix thoroughly and wooden spoon in glass or porcelain bowl. Place in flat dish and garnish with the olive oil and chopped parsley.
Variation: Use 1 can of chickpeas instead of eggplant. Add a little water to make pasty. Proceed as with eggplant salad.
Contributed by Mrs. Albert Daoud, 1950
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