Baba Ghannouj (Smoked Eggplant (Aubergine) Puree)

From: maggiepcs

On Sep 4, 2008

Well, I wouldn't call it "quick and easy." Getting through all that eggplant was a bit tough. But, it is delicious! Baba Ghannouj is one of my favorite dishes, and I love that I can create it now. I was short on tahini, but it was good with what I had, which was about two tablespoons or so. Thank you!

From: JenWR

On Aug 13, 2008

Yummy, perfect baba gannouj! The kids liked it, too. My two eggplants (one large, one medium) only came to one cup once squeezed, so I cut the recipe in half. I did use a little less olive oil and tahini and a little more garlic than called for.

From: Merlot

On Jul 9, 2002

Had friends over for a light supper and served your Baba Ghannouj with Pita Bread as an appetizer. What a hit! Your recipe is so much better than the one we get at an area Lebanese restaurant! Your ingredient amounts were "right on". Sooo flavorful! Thanks again Chrissy O for another great recipe.

From: Sackville

On Jul 14, 2002

This was one of the better baba ghannouj recipes I've had and definitely the best one to come out of my kitchen. The tip of squeezing out the juice from the eggplant was a good one. However, I did use a little less tahini (about 100ml) than indicated and quite a bit less olive oil (about 50ml). Maybe my eggplants were smaller than the ones used in the original recipe, but I just found that the end product was so creamy it didn't need the full amount of either ingredient.