Reviewed: Nov. 5, 2009

So easy to make, and tastes great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Spicitte

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

This is a great recipe! I used less tahini and lemon juice (about 2 T of each) after reading the other reviews and because I wanted to really taste the roasted eggplant flavor. It came out wonderfully! This is also a perfect base recipe for other add-ins like scallions or red pepper flakes or roasted bell peppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erinruns

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2009

Good recipe but could still be simpler! I cut the peeled eggplant in big chunks and microwave it until it's very soft (add a bit of water first). Allow it to cool, then pour off the water and put all the ingredients in the food processor and proceed as the recipe directs. This skips all the charring, which I don't like anyway. The ingredients are fine as listed, but you should taste as you go along to see how lemony you want it. I don't add any olive oil. You can skip the sesame seeds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

patstoll

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

Delicious! So easy, only thing is that I would use slightly less garlic - granted the cloves I used were rather larger than normal.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ladihawke22

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

This is great and super easy to make. I make this every couple of months. My grocery store will sell old eggplants for $1. It's perfect. The best part is stirring the olive oil in at thend. It adds a new layer of flavor. I cut the eggplants in half an dplace them face side down w/ a little olive oil brushed on. then roast at 375 for 30 minutes. At the end, I place htem in the broiler face side up for 5-10 minutes. This brings out a unique smokiness.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lcc234

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 23, 2009

This was just ok. Probably wouldn't make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

plantcrazy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 19, 2009

Not great. I made it as directed and found the tahini to be really over-powering in it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

very good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ML

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2009

I loved this recipe! I will cut back to 1 clove of garlic when I make it again because the 2 cloves seemed to overpower the delicate eggplant. I love a garlicy hummus, but baba is different. It was wonderful, and even my 1-year-old enjoyed it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

L. Bredin

Cooking Level: Intermediate

Home Town: Lowell, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

Very good recipe with only one addition. I got this tip from a middle eastern cook book...I guess they don't have thgose special california egg plants either. But they recommended mashing the egg plant after u get it out of the oven and peel it. Which also means u want to use a little more eggplant to make up for juice loss and more olive oil to taste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

volt_amps

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

I should have added a lot more garlic, but instead followed the instructions by the letter. The result was pretty bland. I'm sure with more garlic it would have been much better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kml

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

I added lots of roasted garlic. Yum.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DetectiveL

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

This was very good. I don't like the flavor of tahini and substitute white beans when making hummus. I did the same here and it was very good. I also added a little extra garlic and some fresh basil.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Barbara

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

Awesome! I followed the advice of another reviewer and blackened the skin of the eggplant directly on my stovetop for a few minutes on each side. (I have a gas stovetop.) I then baked it for about 30 minutes. I also wasn't sure if my eggplant was thoroughly "done" after baking it, but even with it being slighty tough, it blended up for a great texture. I will definitely be making this again - it wasn't that hard and SO delicious! Only changes I'd make are to add more garlic (I love it so much...)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Fraulein Ingrid

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

here is my favorite dip. If I have small eggplant I`ll bake hem according the recipe , but for large size eggplant , I wrap it with foil coz if I did`t wrap them the result well be burned from the outside and raw inside, then 10 min before turn the oven off I remove the foil. the baking time depends on the size of the eggplant. some times if I don`t want to turn the oven on ,I put the whole egg plant in my farber ware steam pot it really saves my time and the flavor is almost the same (baked egg plat is just alittle better) . I like to sprinkle it with dried mint.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

I've been in the food business from a very young age (9-at the dishwashing station working my way up from there to chef). I continue to learn new ideas and dishes from others every day of my life and will keep it up till I'm no longer able to hold a fork in one hand and eat with the other:-) This was a good recipe. Enjoyed it. It is important to give it at least 3 hours in frig so flavors have time to meld. Thanks for posting.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BREDBAKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

My family loves hummus and I've been making my own for many years but I wanted to try something new for a change. I read through all the tips for this recipe...Many thanks to Tyebug for the roasting technique. Before roasting, I pushed the garlic cloves into the eggplant (you pierce the eggplant with a paring knife and then push the garlic cloves in-depending on the size of the garlic you may have to cut them in half length-wise). Also, I used some of the juice that was collected after roasting, but not all of it because I was afraid it would make the dip too runny. We just had a lunch with this dip, tzatziki & hummus served with breads, pita and veggies...fantastic! Although the baba ghanoush was the mildest of the three dips, so it was somewhat overpowered by the others. Still enjoyable, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bingobirdo

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2009

I didnt make this recipe, but we make this all the time and its very similar to how we make it. We started studding our eggplant with the garlic cloves (cut slits in the flesh and push the cloves in) and it makes the dish less bitter with the garlic cooked. Also we like the eggplant done on the bbq. This is a delicious dish, you should try it. You will be hooked.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Soup Lover-Sue

Cooking Level: Intermediate

Home Town: Chino, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2009

I love baba ganoush and will only add that I used one clove of garlic and it still stung my tongue. I guess if my clove is bigger than normal it would function as two or even three small cloves. That is the unfortunate thing about saying a clove, but there is no good measure for garlic. I don't like the canned/jarred type, it does not taste fresh to me. And garlic powder is not going to be better. So maybe just start with one clove of gahlic and see how it tastes to you.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danickstr

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2009

I have never made Baba Ghanoush before, and I don't have much experience with eggplant, but this recipe went perfectly and turned out fantastic! No complaints at all about the ingredient amounts as I see some reviewers have mentioned.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jenwildcat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Baba Ghanoush

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!