37 Reviews of Baba Ghanoush - the Best in the World!

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.

From: bluemoon downunder

On Oct 15, 2005

This really is The World’s Best Baba Ghanoush! A beautiful creamy texture, quick to make – and it’s low in fat! Decades ago, long before you could buy Baba Ghanoush in supermarkets, I used to make it regularly, and I had a recipe I loved. Now lost! I’ve tried every one of the dozens of varieties available in supermarkets, and none has passed my taste test. So I was full of hopeful expectation when I tried this recipe. Aha! I just loved it! All dreams of my former long-lost recipe are fading fast: I’ll be making this recipe often. I served it with pita bread and kalamata olives, because those are my favourite too. I made it exactly as in the instructions, not in the food processor, because cooked eggplant is so easy to mash, and done in the food processor it often comes out too smooth. In my opinion, hand-mashed produces a better texture. Thank you so much for sharing this recipe, Mimi!

From: BrattiPattiB

On Feb 25, 2007

This was very good. I have never made or tried Baba Ghanosh. I am trying to add more vegetables to our diet to get a little healthier and thought tried this for my first eggplant recipe. In the midwest, it is too cold to grill anything so I baked two medium eggplants at 450 for about thirty minutes. Once they cooled, I peeled and squeezed the juice from them. I used only two cloves of garlic to start with and was comfortable with this level of garlickyness. I upped the cumin to 1 tsp and it gave it a nice little bite. I did not have fresh parsley so used dried. I started with 1/8 cup of the tahini and lemon and really found it needed the full 1/4 cup. This way you could taste each ingredient but they melded well on the tongue. Not sure if this is right but the consistency was about that of hummus. I served this with pita chips, celery and carrots.

From: Vino p.o. prn

On Jun 22, 2007

Wonderful and so simple! I roasted the eggplant in the oven at 450 for about 30 mins. as recommended by another reviewer and I threw everything into the food processor instead of mashing and mixing it by hand. Also, I added slightly less tahini and lemon and slightly more cumin than called for....I kept adding everything a little at a time until it was the the way we prefer it. Will be making this again....Thanks!

From: sugarpea

On Feb 10, 2004

It is the best Baba Ghanoush in the world! Just wonderful and sooo addictive. Used the food processor so it was very easy to put together. The broiler worked fine for blackening the eggplant, taking about 15 minutes. Love it with whole wheat pitas.

From: Naureen Tahir

On May 13, 2006

Only the amount of tahini bothered me.....but guess what? i got a whole lot of compliments on my last coffee morning. So, thanx for a gr8 recipe.

From: Rabia

On Feb 4, 2006

This was the best Baba Ghanosh ever. I roasted the garlic also. Thanks

From: Goffbag

On Jul 5, 2007

This is a great tasty dip which is easy to make. I made a few changes to the recipe - just baked the eggplant for 30 minutes rather than grilled it and it was perfect. Also used 2 cloves of garlic although i will decrease that next time as it was a little strong for my taste. I didn't have lemon juice so used lime juice instead, and only required 1/8 cup. Thanks for this great healthy recipe! This is a great accompaniment for Fatoush (Middle Eastern Salad).

From: ellestrange

On Feb 28, 2008

I have always wanted to try baba bhanoush. Had some tahini in the fridge (i love hummus) and looking for something to make with it. Make sure to really mince or crush your garlic & I added extra cumin. This recipe is a keeper! Thanks, mimi! I made and reviewed this for February Herb/Spice of the Month / CUMIN cooking game.