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slonakerp_12467944

Murrieta, California

Member since Dec 2009

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Reviewed Middle Eastern Fire-Roasted Eggplant Dip: Babaganoush

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I made this eggplant dip and be advised that it calls for 2/3 cup of Tahini which is way too much. Now all I could taste was the Tahini. I would maybe do this recipe again but add 2 T. of the Tahini instead of the 2/3 called for. I only gave it a 2 star rating based on the Tahini was too much.

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