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Babaganoush Recipe

Babaganoush

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on August 15, 2012

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    Tasty. When I can we like to char the eggplants on the grill to get a smokey flavor.

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  • on June 25, 2012

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    Tasty and simple! I added more garlic and lemon juice. Love it!

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  • on June 10, 2012

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    I cooked my eggplant on a Weber smokey joe grill over mesquite charcoal. The smokey flavor make it so delicious. I also added grill roasted garlic.

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  • on September 11, 2011

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    This recipe calls for a person to really like eggplant. I do and I don't like it. The first bite was strange but it was also (in it's own way tasty and good. It was very creamy and fresh tasting. Yes, I will make it again.

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  • on August 06, 2011

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    Creamy goodness! I made this today using eggplant from my FIL's garden. The recipe was simple and the dip turned out delicious. I did modify it a bit. I did not want to go to the store to buy tahini (the supermarket is a trap, for me :-, so I used sesame oil (so good and smoky and sunflower seed butter, as a substitute. Like others, I modified the amount of garlic (I used two cloves, and I added cumin, a bit more salt and more lemon juice. Thanks Ellie!

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  • on May 29, 2011

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    I always augment these type of recipes (ie. hummus. I used 2 cloves of garlic, roasted tahini (there's more flavor in the roasted, didn't exact measure the tahini so I probably had a smidgen more than the 2 Tbls. (I was at the end of the jar, didn't measure the flat leaf parsley so I probably had a bit more than 1/4 cup. I pulsed the eggplant in the food processor, then added the garlic paste, Tahiti and lemon juice to the food processor, pulsed to incorporate, added the parsley, pulsed again then tasted to adjust. I thought the lemon juice was too pronounced, so to add a bit more flavor, I added ground cumin (probably about 1 tsp. I just sprinkled it in plus a few shakes of garlic powder and about another 1/4 tsp. salt, then pulsed again. Tasted pretty good. I'm still going to let it sit overnight and then tomorrow, I'll grill some thin pita (no pocket and use that for serving with the babaganoush.

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  • on April 04, 2011

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    Simple recipe but lacked flavor

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  • on October 03, 2010

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    Totally love it! By the way, if you can't find the tahini sauce, mix some sesame seeds on a food processor. I didn't peel the eggplants and still loved the taste.

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  • on August 25, 2010

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    I substituted cilantro for the parsley...it was delicious! I also sliced the eggplant and brushed olive oil on both sides, then salted. Roasted at 450 then finished under the broiler for a little char. I've also grilled the egg plant, which was really delicious too!!

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  • on August 22, 2010

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    I love eggplant, so I'm sure that's what makes me love this recipe, but its really a good simple one.

    Check out Mara's comments. Her modifications are spot on, but be careful with the raw garlic, it really kicks. I'm a garlic lover too, but one clove was enough for me. otherwise I'll be burning other people's nose hairs all week. =P

    EVOO is great way to add some good fat and flavor. A whole lemon worked well for me, and some other spices (like cumin are always welcome. I like the taste of roasted eggplant so I think the simple recipe was exactly what I needed; wanted.

    THANKS ELLIE. YOU ROCK!!!

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Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
75
 
Carbohydrates
9g
 
Total fat
4g
 
Saturated fat
0.5g
 
Monounsaturated fat
1.5g
 
Polyunsaturated fat
2g
 
Protein
2.5g
 
Fiber
4g
 
Sodium
153mg
 
Cholesterol
0mg
 
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