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You may recognise this as being similar to the famous aubergine dip baba ghanuj – and you’re right. The main difference with baba biljoz is the extra flavour and texture provided by the walnuts. The grilling is important, too: the skin needs to be very black on the outside – not just a different shade – for the inside to be thoroughly cooked. Serve with Little Gem lettuce leaves and cucumber or carrot sticks, or it’s also good with flatbreads or pittas
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