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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

Showing 11-20 of 23

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  • on May 29, 2010

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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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  • on May 29, 2010

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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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  • on April 11, 2010

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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!

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  • on January 02, 2010

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    I watched the video of Ellie grilling this eggplant and was intrigued by this method. But 10 min. for a whole eggplant is absolutely not enough time for the eggplant to cook through. I charred mine over my stovetop for 20 min and let it steam in a bag for 15 min. Still not cooked through. I wound up cutting it up and throwing it in a pan with olive oil for 30 min in the oven. Only then was it soft enough to puree. I used 1/4 cup tahini and 2 cloves garlic and it was good. I love tahini, but this recipe is not a good one.

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  • on August 21, 2009

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    Very bland

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  • on September 24, 2007

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    I made this and it came out nice and smooth, but not much for taste. It had a bitter after taste that was really a turn off. I didn't have time to play around with trying to fix it before guest arrived. Did not go over well at all - won't make it again.

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  • on September 22, 2007

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    This was bland like the others said; an overall unimpressive dip. I am really hoping that it tastes better after chilling for a few hours. Even so, I'll be looking for a better version of this.

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  • on September 20, 2007

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    I've never had babaganoush before and was anxious to try it. I made it for lunch one day when we had some friends over and served it warm. It was very good and the kids liked that they could scoop it up with the pita.

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  • on August 12, 2007

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    I love Mediterrenean food and Ellie's babaganoush is absolutely tasty, refined, and healthy. I strongly recommend it.

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  • on June 26, 2007

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    We liked this, but did not love it, like we usually do with traditional babaganoush. We love eggplant, but this is very eggplant-y (even chilled. I added more tahini and a little olive oil and that helped, but not enough. Finally I mixed it 50/50 with hummus, and then it was great!

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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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