Baba Ghannouj

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He makes the recipe a bit different on Good Eats. In the show, he squeezed out the grilled eggplant wrapped in plastic warp. I tried that and it failed. I should have peeled it like it says online!

Still turned out great. I added pomegranates in the food processor and it was really good!

Any master chef should have a good Baba Ghannouj recipe in their bag!

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Outstanding. I saw Alton make this on TV. Followed the directions exactly and it was very tasty.

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I like this as a basic recipe, but there was way too much lemon. The babaganoush came out extremely sour and I usually like a lot of lemon. In fact, I hand squeezed my lemon juice and came out just shy of the recommended 2 oz. I tried to balance it by adding more tahini, but it didn't work. It's edible, but I won't be serving it to guests.

I love Alton Brown, but I think the lemon juice should be modified.

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Best taste ever, and very easy to make I make almost every week I'm vegetarian, love with salads. Thanks

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The recipe on the show is perfect. I have made it with both Italian eggplant and Asian eggplant and I find the Asian eggplant to be far better. 5 stars with Asian eggplant, 3 stars with Italian eggplant. The cooks who gave it one star should try again with Asian and see what they think...

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First let me say I didn't make this exact recipe, so my rating doesn't carry any weight. Next, here's the actual recipe from the show:
2 cups roasted eggplant, 2 cloves of garlic, 3/4 tsp salt, 5 tbs lemon juice, 4tbs tahini, 1/2 sprig parsley. Salt & pepper to taste, few drops of honey if it's too bitter for you.
Follow recipe as normal, except: wrap eggplant in saran wrap when cool. Cut off calyx and squeeze meat into colander. Drain for 30 minutes. Add parsley after other ingredients are blended.
I hope this all makes sense. I'll edit if people are having problems.

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although it didn't quite taste like it was supposed to, I modified and turned out ok.

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For 1 eggplant I cut the amount of garlic, lemon and tahini in half, and I drastically reduced the amount of parsley. It tasted fine, but it was still quite lemony and herbaceous.

I hate giving anything with AB's name on it a bad review; his recipes are usually fool proof.

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The hit at all of my parties.

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This is delicious. If you place the garlic in the slits in the eggplant and roast in the oven, the garlic gets roasted as well and makes it even better