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I make this on a weekly basis now. Great recipe!
This great, but I made a few changes I think makes it better. I think smaller eggplant grills better, but use a little less of everything else. I also think a couple of tablespoons of apple cider vinager gives it a great little kick!! (back off on the lemon juice a bit if you do).
My husband and I loved this baba ganoush. It was a bit garlicky but for those of you who are garlic lovers, it was DELICIOUS. I baked my eggplant in the oven at 400F for about 45-50 min and did not use the parsley. I, like other users, did everything in my food processor. It worked out perfectly. It's a great recipe to serve with pre-dinner drinks!
Great recipe! I used slightly less tahini, and about a half teaspoon of cumin. I also roasted my eggplant over a wood fire, which gave it a wonderful smokey flavour. After roasting, I wrapped the eggplant in plastic wrap and kept it in the fridge for a couple of days (as it was left overs) and it developed a wonderful mellow smokey flavour. I just put all the ingredients into the food processor and it was ready to eat in seconds!
This was delicious. Everyone who tried thought is was fantastic. I did do a few things differently: roasted the eggplant in the oven and I didn't have parsley or olives (but will try them in the future). What an easy way to increase vegetables in your diet! This is definitely a keeper!
Absolutely love it. I'm a tahini, lemon and garlic lover so I feel this is a really great receipe. Packs a great punch of flavor
Quite good, I had tried it before but without Tahini. It adds a great taste!
I made this in the food prossesor after broiling my eggplant and I have only tasted a little so far, but it tastes great. I am letting it sit in the fridge over night to let the flavors meld together. It didn't taste too garlic-y, but maybe that flavor will come out from sitting. If not, I might add another clove next time I make this, and there WILL be a next time! Also, next time I make it I'm going to try to time it when we're grilling (I just couldn't bring myself to firing up the charcoal for one egg plant) because I know that smokey flavor would taste amazing.
Truly a great recipe! Out of necessity, I made a few changes: Broiled 10 mins per side til skin crisped, then nuked 2 1/2 mins, peeled, cubed and drained for 15 mins. I also pureed garlic by adding 1/2 tsp sea salt to minced cloves and smushing with flat side of knife blade. 3 pinches of cumin instead of one was the final transgression. I can only imagine how yummy it would have been had I only followed the recipe! My husband will no longer be buying this at the middle eastern market!
This is the Baba Ghanoush recipe I always use, and is very authentic to the Middle East (I lived there for a while). You MUST let the Baba Ghanoush sit for a few hours before eating, to let the flavors properly blend together. Otherwise it will taste bland. Baba Ghanoush tastes even better a day or two after making!