Baba Ghanoush with Warm Pita

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There are no doubt as many Baba Ghanoush recipe versions as there are households and restaurants. Some do this, some do that, according to personal taste. This version is stellar!!

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A friend and I made this recipe and we followed the directions exactly. Yummy! Personally, I do not care if it is "authentic" or not, it is Tyler's version and we loved it.

Three of us sat down and managed to eat all the pita and the Baba Ghanoush in one sitting. Now that is a compliment!

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I use this recipe on a regular basis. I don't even measure it anymore, I just add the ingredients according to taste. My children love it, even my 2 year old who gives me trouble about eating veggie anything.

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though i love tyler's style and some of his recipes, this recipe was not authentic...i dated a man (and his whole family during college who was from the middle east and learned a lot sitting in his mom's kitchen helping prepare meals..... baba ganoush is so easy to prepare...they burned the skin off over a gas flame, put it in the oven to roast after the skin was blackened and bubbly - no skin in the dip. Like mohammed said, no pistascios, no parsley, no cumin and no oil in the dip. After the other ingredients are mixed together and some hot paprika was sprinkled lightly over the top, then olive oil is drizzled over the top. Dip with grilled pita bread, yummy. Oh yeah, don't use a food processor as mohammed said, it gets too liquidy and you don't get that wonderful texture from mashing or using mortar and pestle. and the guy who said the garlic was too hot, that was definately from old or sprouted garlic!! sorry tyler...

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Once I added tripled the Tahini paste and doubled the lemon juice then I found it to be edible. Also I think the amount of cumin suggested it a little over powering. A little white pepper and half the cumin did the trick nicely.

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This was delicious! I followed the recipe exactly and I wouldn't change anything. I have made it with roasted garlic as well, and that is a much less pungent garlic flavor if the raw cloves are too strong for you or guests. Also, some additional lemon juice gives it a different, but very authentic flavor as well. You can play around with how your tastebuds like it, but I like it just the way it's written.

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I'm a big fan of middle eastern style baba ghanoush, but not the greek equivalent - this was terrific. Earthy, flavorful and the perfect accompaniment for the middle eastern lamb meatballs with tomato sauce found on this site. Yum.

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I hate eggplant but for some reason I like Baba Ghanoush