The 5 stars are for my slightly modified version.... I didn't have any 'bonzo beans, nor did I have chick peas, nor ceci.... but wanted to try adding beans, so I used a can of white kidney beans, and it came out great. Also, I cooked my eggplant in the oven, but under the broiler, until the skin was getting a bit crusty. Added a pinch of red chili pepper for some bite, and used fresh parsley. Mixed it with a potato masher, not food processor, so it was slightly lumpy, which I prefer.
Excellent. I subbed almond butter and a bit of toasted sesame oil and some ground toasted sesame seeds for the tahini (I think any nut butter would do fine, but almond butter is a pretty good sub since it's so mild). Also, added a touch of sriracha hot sauce. Tasted just like a restaurant, so I'm sold on it! I left out the garbanzos.
So yummy! You really could do so much with this by adding different spices, but I just went with it as it is for the first time and I love it!!
Excellent, tasty! I roasted the garlic as suggested so it wouldn't be so pungent. I added about 1/8 tsp cumin, and used only 1 Tbsp tahini. You can easily adjust to taste.
This is an easy and absolutely wonderful recipe. It is EASY! I followed this exactly almost except that I used mint leaves (more traditional) as my wife does not care much for parsley. To smooth out the garlic, I roasted a head it in a piece of foil with the eggplant. To give it some "heat", I roasted a small jalapeno pepper with it and used a little less than half of it as I added and tasted it to just give the dish a punch without being hot. This will definitely be a repeat recipe as it was met with rave reviews from my wife and neighbor. Jim in So. Calif.
I have died and gone to a heaven that understands what I want to eat!!!
Yum, yum, yum!! This was great. I used less than half of the garbanzos called for; I like the flavor as is. I also used fresh parsley, since I had it on hand. This definitely goes in my "keeper" pile for eggplant recipes.
Very easy to follow the instructions. Used roasted garlic which softened in the oven together with the aubergine. We like lots of garlic too so I used four very large cloves (I think they would equal about ten "normal" cloves, did I say we love garlic.........). Also opted for the garbanzo beans and the only thing I did add outside of the recipe was a scant 1/4 teaspoon cayenne pepper. I have eaten Baba Ganoush many times but this was the first time I made it myself. It will not be the last time! Thanks for posting.
Holy Cow, I love Baba Ganoush! Thank you so much for sharing this easy, well written out, recipe. What could be more dee-lisch!! Yummy. Lolly