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I made this using eggplants from my garden, which are a long skinny variety. I thought 2 would equal 1 egg-shaped eggplant but obviously didn't because my baba ghanoush came out rather runny and REALLY lemony. I really don't mind though because I still think it tastes great! However, I would like it to be thicker so I might run to the store tomorrow and buy another eggplant to add to it. Still a great recipe though and I can't imagine how good it will be with the right amount of eggplant! Thanks for sharing!!
I also forgot to add.....I served it with halved grape tomatos and kalmata olives and toasted some thin whole wheat pita bread on the grill. Even my 3 and 2 year olds ate it!!!! Tell me how else you can get toddlers to eat eggplant?! Again, thanks for a great authentic recipe, it was PERFECT! Now that I know how to make this, I can do an all out mezze platter for parties along side my taboulleh and hummos.
I have made many baba ganoush recipes and this one is my favorite. I put a little less tahini in that it called for and it was outstanding. I will be using this recipe from now on.
Excellent, but you do not need to pay $10 to $15 for expensive store-bought tahini. Just get some sesame seeds from the bulk aisle and pulverize them yourself. You can use a coffee grinder, mortar and pestle or, if you're lucky enough to have one, a juicer with a nut butter attachment. Your homemade tahini paste will be drier than the store-bought kind but it still works really well for this recipe as the eggplant is so wet. Also, I broiled the eggplant instead of grilling it since it is winter. It came out fine. I also toasted the garlic on the baking sheet for 10 mins while the eggplant was baking, which mellowed it out a bit. Oh and if you leave a bit of skin on the eggplant and process it in the food processor instead of by hand, the final product will taste smokier and will have very pretty little purple flecks in it. This would be a great dish to bring to a party with pita chips.
So good! I wasn't sure what to do with eggplant, but now I know! Similar to hummus with a smoother texture. I didn't add the olives, but I think they would be a nice addition.
Wonderful! I love baba ganoush, but never thought I could make it. This recipe is perfect - thanks!
I followed the recipe exactly, which I don't usually do, but I'd never made baba ghanoush before, so I wanted to make sure I got it right. A 1/4 cup lemon juice is TOO MUCH!! That's my only complaint about the recipe. I'd use the recipe again, but I would half the lemon juice and then add more to taste.
Yes - this is pretty much a perfect baba ganoush recipe. I do use my food processor to smooth it out, but other than that I make this just as written. Very good. Oh, and I sprinkle a little smoked paprika on top for serving. Thanks for posting.
I made it in the magic bullet (it was easier to blend that way than mashing with a fork).
I sprinkled a little crumbled feta cheese on top for more flavor and garnish - yum!!
I just made this recipe and used 2 large egg plants and added in 2 roasted bell peppers (that came from a jar, I didn't roast these myself). I only used 1 raw garlic clove and did not use any oil. I tightly packed my egg plants (I split them in half because they were quite large and this would also speed up cooking time) in tin foil w/ some oil and minced garlic and salt and put them in the oven at 400*F for 40 mins and let them cool. Then I added it to my food processor because I like my dips to be smooth. I also added cumin as well, but to taste. I tried it before adding the tahini sauce and thought it was really good as is, but after I added it, I didn't really like it. I have only used tahini sauce in my hummus recipes. But if I was to make this again, I would omit the tahini sauce because it really ad a nice fresh eggplant and bell pepper taste.