2 Reviews

Pretty good. I halved the recipe, omitted the tomato and soy sauce, and used e.v. olive oil, garlic and kosher salt instead. I had soaked 2 cloves crushed garlic in 6 tbsp olive oil, rubbed the oil over the scored eggplant before roasting, and used the excess garlic oil mix in the blender. I also turned the eggplant in the oven after 45 min. Thanks to MEAN CHEF's review, these changes punched it up a notch. Next time I'll add some kind of chili powder...

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mlomeister March 23, 2008

Made this today. Roasted eggplants for 1 hour 15 minutes, did not use tomato, but otherwise followed recipe exactly. The end result was just ok. It was not bursting with flavor, need salt and was generally pretty bland. It may help to grill the eggplant, but it need someting to punch up the flavor. It tastes fine, just bland. This recipe makes a ton

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MEAN CHEF December 05, 2004
The Perfect Smoky Baba Ghanouj, served in roasted red bell peppers