Had friends over for a light supper and served your Baba Ghannouj with Pita Bread as an appetizer. What a hit! Your recipe is so much better than the one we get at an area Lebanese restaurant! Your ingredient amounts were "right on". Sooo flavorful! Thanks again Chrissy O for another great recipe.
This was one of the better baba ghannouj recipes I've had and definitely the best one to come out of my kitchen. The tip of squeezing out the juice from the eggplant was a good one. However, I did use a little less tahini (about 100ml) than indicated and quite a bit less olive oil (about 50ml). Maybe my eggplants were smaller than the ones used in the original recipe, but I just found that the end product was so creamy it didn't need the full amount of either ingredient.
Absolutely the best. I've tried other recipes for baba ghannouj and none compare with this. Could be addictive!
I made this for the second time today and it turned out really good. This baba ganouj tastes better than the local restaurant makes.The first time I made it, it was awful. The first time, I didn't drain the bitter juice from the ggplant properly and the tahini I used was that cheap stuff from the Asian store. This morning, I bought a jar of very nice organic tahini and I made sure to squeeze the eggplant nearly dry. So I learned that following directions and good ingredients make a big difference. Even if I have been cooking for 60 years, I can still learn something! Thanks for this recipe.
lovely simple recipe. We're eating light so I entirely deleted the oil and it was still just heavenly. Definitely a keeper--thank you so much!
Yummy, perfect baba gannouj! The kids liked it, too. My two eggplants (one large, one medium) only came to one cup once squeezed, so I cut the recipe in half. I did use a little less olive oil and tahini and a little more garlic than called for.
great Baba Gannouj. Really easy. I just tossed my eggplants in the oven at 300 degrees and and took my dog to the park for an hour ( i doubled the recipe). When I came back it was done perfectly. I slit them and dumped them into a colinder to drain, then tossed it into a bowl with the other ingredients. Turned out great.
I made this yesterday after my brother gave me a box of beautiful sicilian eggplants (the round white & purple ones). I pierced and broiled it till charred (about an hour) turning frequently. I followed all the other directions as stated but liked the consistency without adding all the oil so I only drizzled a bit in. It had a smokey, rich, delicious flavor I didn't think I could get. I have bought this in the store and it is either mainly mayonaise (yuk) or has a chemically, fake tasting smokey flavor. I served it to the old school italians in my family and said it was roast eggplant dip. (they would not have touched baba ghannouj ;) They ate the whole bowl with toasted pita chips. It makes alot so I am going to try and freeze some too! I'll update with the results later! Thanks Chrissyo! Yummy!
Good recipe, made this for my husband who wasn't too sure about it before he had it because eggplant isn't one of his favourites. Put in less garlic and more lemon juice. Probably will make this again.
This was good for a basic baba ghannouj recipe. I found it much cleaner than the store bought, am I just eating good mayonise? version It's very home made and tastes much more authentic. Next time, I think I'll scale back on some of the garlic. Thanks!