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My review
Baba Ghanoush
Becky
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!"
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Ingredients
3 h 45 m servings 66Original recipe yields 12 servings (1 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 371486 Ratings
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Most helpful positive review
5/14/2004
I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat ...
Most helpful critical review
2/1/2002
This recipe calls for way too much fresh lemon juice. I added about 3 extra tablespoons of garlic, more salt and sesame seeds and it still was distasteful with the strong lemon flavor. This wa...
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5/14/2004
I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat ...
7/1/2004
I think when you grade a recipe you should follow the recipe all the way through. This allways makes me smile when I see people saying "I substituted this for that and I also fried it instead of...
1/31/2007
EGGPLANTS EXPLODE IF YOU DONT POKE THE SKIN!!!!!!!!! OOOOPSSS!!! I almost had a heart attack. I thought my oven was exploding. Following directions is a good idea
4/19/2003
here's a hint to get rid of the "bitterness" some are unhappy about: after cutting the eggplant rub salt on it and let it set for about 20-30 minutes (makes prep time longer, but worth it. the ...
2/1/2002
This recipe calls for way too much fresh lemon juice. I added about 3 extra tablespoons of garlic, more salt and sesame seeds and it still was distasteful with the strong lemon flavor. This wa...
8/25/2004
Very, very good recipe. I didn't think I liked Baba Ghanoush until I had it as part of an appetizer platter at a local Lebanese restaurant recently. I had only ever bought the store brand pre-ma...
2/27/2002
This was great addition to a Mediterranean themed buffet. My friends are still talking about it! I thought the amount of lemon juice was just right. To avoid bitterness, I drained the eggplant p...
12/27/2006
I had great success with this recipie. Excellent with toasted French bread and good quality cheese. From my many years of trial and error in cooking, I would strongly suggest using a food proc...
6/17/2003
Very yummy! I made it twice and both times it turned out wonderfully. My preparation time was longer than the one specified by the author because I let the eggplant sit in a colander for half an...