Grilled Middle Eastern Baba Ghanoush

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i like the variation from the traditional recipe, but the garlic is overwhleming and needs ot be dialed back by about 1/2. also, for all those wondering about the skin, adding it all back will make the recipe taste papery. try adding 1/2 or 1/4 of one eggplant

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i left out all the cumin and spices and used my own tahini and i thought it was way too overpowering. instead of 4 cloves of garlic, i think just 1 would have been perfect. also, a little too much lemon. most importantly, i think just half of the tahini would have been right. (maybe home made tahini is just stronger than store bought?. i still enjoyed it but will be sure to make these adjustments the next time!

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I did not use baby eggplants but sliced a big one and grilled them with olive oil. Added one extra garlic clove. Did not have ran out of tahini so I used the sesame seeds and made my own all at once. It was fantastic! Thanks!

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This is very good - but with changes per the person who offered up the authentic Middle Eastern baba ghanoush recipe! I used Japanese eggplants, since I had some left from my garden, and split them and grilled on both sides on a cast aluminum stovetop pan. Did not add cumin and did not add olive oil (used the olive oil on top as suggested. S&P and a touch of smoked paprika to enhance the "smoked" flavor. Didn't measure the tahini or garlic - just added to taste and cut the lemon juice in half. Left skins on the eggplants (too small to scrape and threw everything into a food processor. Came out delicious! Thanks for the advice!

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This shouldn't be called Middle Eastern, because it's nothing the way it's made in the Middle East.

There are a few differences. We broil the egg plant or grill it for starters. No cumin, don't blend the parsley with the paste, it's only for decoration! Do not mix the oil in the paste either, put it on top right before serving. Pistachios is out, you already have parsley for decoration, pistachio will change the taste and doesn't make any sense, unless you want to be nouveau about it!

The most important thing is to NOT use a food processor, it will be too watery. It's best to mash it in the mortar by hand, and that's how it's done in the Middle East ladies and gentlemen! :

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I must have had a really big lemon because it had some big lemon taste. I really couldn't tast anything but lemon. Next time I'll go easy on the lemon at first and add more if necessary.

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Just made this and is it easy. If you can't get all the seeds out it's no big deal. I didn't use pistachios because not a fan in baba ghanoush. It tasted good, but i have it the refrigerator now to chill. Will definitely make for parties!!

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This was my first try making this dip. I make hummus all the time but the eggplant is a nice alternative. I added about a third of the skins after roasting and it was great . I'll keep all the skins on next time.

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I followed the recipe exactly, but my baba ghanoush ended up having a very strong tahini taste. I have bought baba ghanoush made with mayonaise before, and it tasted delicious.

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I watched Tyler make this recipe, and I definitely needed to have this recipe. I could not imagine adding the skin of the cooked eggplant to this dish. That really entices me. Secondly, my son (a wanna-be-chef watches the cooking shows every day and every night--whenever.