Reviewed: May 14, 2012

Used 1 tbsp jarred chopped garlic and it was not too overwhelming.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Sep. 30, 2011

Very bitter. Way too much lemon juice. Would make again but would cut down on the lemon juice

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Reviewer:

AshleySchatz@hotmail.com

Reviewed: Sep. 21, 2011

This was my first try at Baba Ghanoush and I think it is fantastic! I added a bit more garlic.

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Reviewer:

Stephanie

Reviewed: Jun. 3, 2011

These are all good recipes. I don't like the "smoky" taste, so I never roast/char the eggplant first. I cut the raw eggplant in big thick slices, peel off the skin, and microwave the eggplant (in covered casserole, bit of water) until soft. Let cool completely, drain, and proceed with recipe, in blender.

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Reviewer:

patstoll

Reviewed: Jul. 16, 2010

I made this recipe this afternonn with our fresh eggplant! It is delicious, I did after skimming over the reviews add a few drops of liquid smoke to the eggplant when I microwaved it and let it cool. It added a nice subtle flavor. Thanks for sharing it's my first attempt to make this!

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Reviewer:

HexapodaFarm

Living In: Pittsboro, North Carolina, USA

Reviewed: Feb. 9, 2009

I really missed the smokey flavor that I'm use to in Baba Ghanoush. I thought it was on the bland side. Here are two ways I found that can add additional flavor. The first way is to just grill or saute slices or the eggplant before blending. Make sure you cook it until it is a dark brown. The other way (best) is to bake the whole eggplant with skin and all until the outside is chard. Then remove the skin and blend. The fist gives a light smokey flavor and the second method gives a full smokey flavor that just adds so much to the recipe.

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Reviewer:

abirleffi

Cooking Level: Beginning

Home Town: Bakersfield, California, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 26, 2008

So easy and very good. But, like a previous reviewer, the garlic was overwhelming. And I love garlic! I will make this again but cook the garlic slightly in the olive oil.

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Reviewer:

KIMGEO

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

Reviewed: Nov. 8, 2008

Increased the Tahini to 3 tbls, reduced the olive oil to 1/6 cup, and used 1 tsp garlic. Pureed in a blender, it was creamy with a hint of garlic. Awesome.

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Reviewer:

Just Learning

Reviewed: Sep. 20, 2008

This was a tad too tangy or maybe bitter for our liking. I would make it again next time I had an eggplant to use up, either scraping out the eggplant seeds and/or using less lemon juice.

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Reviewer:

tracylynn

Reviewed: Aug. 18, 2008

Made exactly as stated and the garlic was much too much. I was disappointed. I kept adding more salt to cut the garlic flavor. No one in my family would eat it.

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4 users found this review helpful