It tastes fresh. I'm not sure whether this is good or bad. Regardless, I'm just not that excited about the dip and I'm not sure why. Baba ghanoush I've had in restaurants tend to have both more lemon juice and more garlic, though I don't think that's the core of what's bothering me (though next time I will use more than two large cloves). Perhaps the problem could be that the eggplants didn't end up blackened. (Although the recipe doesn't mention it, some reviews claim blackening helps.) I roasted the eggplants--I used two medium, regular eggplants, as suggested by some reviewers--for 45 minutes because they weren't soft by the 30-40 minutes the recipe calls for. Incidentally, the eggplants seemed to have lots of seeds; I left them in. Also incidentally, the smell and taste pre-chilling reminded me of some sort of nut butter like peanut butter. I guess that's the tahini and sesame seeds.
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