Baba Ghanoush - the Best in the World!

From: Chef #821476

On Nov 14, 2009

Great recipe! I used slightly less tahini, and about a half teaspoon of cumin. I also roasted my eggplant over a wood fire, which gave it a wonderful smokey flavour. After roasting, I wrapped the eggplant in plastic wrap and kept it in the fridge for a couple of days (as it was left overs) and it developed a wonderful mellow smokey flavour. I just put all the ingredients into the food processor and it was ready to eat in seconds!

From: Tropicgal

On Sep 16, 2009

This was delicious. Everyone who tried thought is was fantastic. I did do a few things differently: roasted the eggplant in the oven and I didn't have parsley or olives (but will try them in the future). What an easy way to increase vegetables in your diet! This is definitely a keeper!

From: Paramela

On Feb 5, 2006

Good, but I thought there was too much tahini and ended up adding another 1/8 cup lemon juice to try to cut the tahini flavor. The tahini seemed to overpower the eggplant, much to my dismay. BUT I did get several compliments on it, so maybe that's just my taste. To future cooks who try this recipe, I would recommend mixing in maybe 2 tablespoons of tahini and 2 tablespoons of lemon juice (since other people who have reviewed this recipe thought 1/4 cup was too much lemon) and then adjusting to your own taste preferences. I wish I'd prepared it that way. Because you can always add more tahini/lemon juice, but you can't take it out once it's in there!!

From: HollyJane

On Oct 4, 2004

I was looking for a baba ghanoush recipe to use up some eggplant I had lying around, and this was great! I must admit, I didn't have time to drag out the grill to roast the eggplant, so I just used the oven. It still turned out great. Thanks for a great recipe.