Babaganoush

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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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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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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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Simple recipe but lacked flavor

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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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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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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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I took suggestions from various posted comments and am pleased with the resulting delicious dip/spread. I agree that 20 minutes in the oven, is not enough...I roasted my eggplant for a little over 40 minutes at 450 and it came out great. I also used 3 garlic cloves vice the one called for in the recipe (I'm a garlic lover, and added the juice of one whole lemon instead of 2 TBSP, and a little EVOO. I used cilantro instead of parsley, as that's what I had on hand...and just a hint of cumin and ground red pepper for a flavor kick. Straight out of the processor, it's a really tasty dip...I can't wait to try it again tomorrow, when it's had a chance to meld all of the flavors.

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I had a nice fat eggplant and I've roasted them many times, so I set my oven to 400, lined a pan with parchment (aluminum will turn black from the acidic juice and cooked it for 40 minutes. I then turned the eggplant over, turned off off the oven and left it in there for another 10 or 15 minutes. Cooled for about an hour and it was perfect. As for the baba ganoush, it wasn't zippy enough for me so I doctored it up with some cumin and cayenne. I'm not a huge fan of tahini so I did like the fact that this recipe doesn't call for much of it.

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I made this dip w/ homemade seasoned pita chips to take to a party. Everyone loved it--even people who claimed to dislike eggplant. I followed the recipe closely, except I used some EVOO to thin out my Tahini, and I added some Cumin and Chili Powder for some spiciness. Also, after I pureed my eggplant, I added the liquids (lemon juice (with the addition of of some water, and Tahini/EVOO through the feeding tube of the food processor. This step made the dip light and fluffy. I will make this again and pass on the recipe to all who asked for it!