The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 20, 2009
I'm not sure what happened, but this didn't turn out for me at all. It tasted like bland eggplant pablum and not at all like restaurant baba ghanoush. I may try the alternate roasting methods posted by other reviewers for a deeper flavor. It was edible but not great.
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2009
This baba ghanoush was fantastic! I`m so happy to be able to make this homemade now and will never go back to buying store bought. I followed the directions exactly and was not disappointed. It has a great smoky and garlicky flavour. I used a blender instead of a food processor and it worked out great. Thank you for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 14, 2009
Excellent and so simple. I used two medium sized eggplants and roasted them on my gas grill outside for about 30 mins to give them a nice smokey flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 11, 2009
I follow the recipe's oven roasting directions and it always turns out delicious. But I am curious about one reviewer's stovetop technique and will try that next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 5, 2009
So easy to make, and tastes great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 23, 2009
This was just ok. Probably wouldn't make it again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 19, 2009
Not great. I made it as directed and found the tahini to be really over-powering in it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 10, 2009
very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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!
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Cooking Level: Intermediate

Home Town: Lowell, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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.
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Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
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.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 1, 2009
I added lots of roasted garlic. Yum.
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Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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...)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
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.
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Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
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.
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