Chef John's Baba Ghanoush

Take it from a Lebanese. The recipe deserves a 5 stars if you remove the yogurt and the cayenne. I don’t like it when people doctors a perfect recipe. We invented the humus and baba ghannouge. I understand people like to put their own twist on recipes but the baba ghannouge should be left alone because it’s perfect.

Wow! So good. I cut the eggplant in half lenthwise and baked them on a cookie sheet at 450 for about 25-30 minutes. Then followed the recipe from there. Delicious!

Mine came out just like Chef John's photo. The Greek yogurt really makes that flavor I am accustomed to in Baba Ghanoush. Not every mid-eastern restaurant does it this way, and it is sometimes too tart and sour. This is PERFECT! I only want to add that you should add tahini and the lemon juice a bit at a time for your personal taste.

I've made this recipe twice, and my husband loves it. The first time I followed the recipe exactly, and the baba ghanoush was delicious. The second time I was bold and made several recipe modifications with equally good results. Instead of two minced cloves of garlic, I used half a dozen cloves of roasted garlic. As I found I didn't have any plain greek yogurt, I substituted Mexican crema. I also added maybe 1/2 t. of cumin.

Fantastic as-is! My eggplants were small, though, so I didn't get much dip and had to adjust the other ingredients. In the future, I'll make a lot more. I roasted the eggplants in the oven - 45 min, 400F.

Awesome!

Delicious! will make again.

Very similar to Baba Ghanoush from popular midlle eastern restaurants! I followed the recipe closely, but didn't stir in the parsley or the mint as I didn't want to distract from the delicious smoky eggplant.

I didn't know what it was until I made it. Fantastic flavor. Better than hummus. Smokiness from the grilled eggplant really made it nice.

Didn’t change a thing and it was delicious. Proof: even my husband, who was an avowed eggplant despiser asked for more!

This was fantastic! I was skeptical at firest as I don’t have a lot of experience with eggplant recipes. The only changes I made were to add a lot more garlic, some seasonings when blending, some spicy seasoning mix. Made it the day prior to our party and on day of drizzled olive oil on top and added fresh chopped parsley. Can’t wait to make it again when my eggplants get big enough, may add some toasted garlic to the top when surved.

Refreshing appetizer - great tip for no more bitter tasting eggplant - going male all the way

Why would anyone give this a 1 star review when they did not even make it?? This was my first time and true to form, Chef John does not disappoint. Thank you Chef!

loved it loved it! It was just for my husband and I during quarantine so I only used 1 eggplant and reduced the rest of the ingredients by 1/4th, but as it sat there I added a second clove of garlic and more tahini, yogurt and lemon to suit our tastes as we like to be punched in the face with flavour. Served with pitas that we toasted on the oven with olive oil, cumin and garlic powder. Would make again!!!

Left off the cayenne and mint. Was still delicious!

It was excellent. I don't really care for smoky eggplant so I made the eggplants roasted in the oven instead, then followed directions. Really great taste!

Served at a bring-a-dish holiday gathering. Specifically made this for vegan friends, and as expected, had limited demand when omnivores have an array of other meat dishes from which to choose. Made as written other than making it a day ahead, and the flavors developed more fully after being refrigerated overnight. Used a Big Green Egg to smoke the eggplants.

love this!!! I have a made it twice now! I do take out all as many seeds as I can and it really makes a difference! Thank you Chef John!

The recipe is really good!!!!

Pretty good but it makes alot

you got the name wrong this is a recipe for moutabal moutabal has tahini and yogurt and garlic. baba ghanoush does not have that

Loved it! Perfect flavor and easy to make too...another winner Chef John! Thanks for sharing. :)

Yum!

One of my faves! Must give it a shot!

I added 1/2 cup of Greek Tzatziki sauce and the recipe turned out amazing!!

Great Recipe Thanks for sharing!!

Will certainly make again!

The only things I added to this recipe is a dash of cumin and dusted the finished product with paprika. Other than those changes, this is a home run!

Yum. Tastes even better the next day.

I used a little less salt and it was great. After eating it, my family told me that this is a "make again" recipe!

This was delicious! It’s also a very forgiving recipe. I like that it can be adapted for tastes, too. Appreciate this.

This was fantastic. My first time having Baba ghanouj but I trust Chef John so I knew it would be good. The difficulty is that I did them on a pellet grill for the eggplant and it ended up really charring the outside. The flavor was good but I had to just be careful to not get charred flakes into the eggplant when I scraped it out. Who knew you could tell the difference between male and female eggplants? Loved going to the store and asking them for male eggplants. Ha ha ha. Didn’t change a thing in the recipe and I served this with naan as a side to chicken schwarma.

Followed the recipe as written. Grilled the eggplants on a gas grill instead of charcoal. Amazing!!

I did what many suggested and cut and baked eggplant. I also used sour cream instead of yogurt

I have to agree with Lou Kharrat. We Lebanese make the authentic baba ghanoush, and there is no yogurt or cayenne in it.

It was a good place to start. I made it with 1 eggplant, so cut the recipe by 4ths. Turns out we liked it with 3 Tbsp tahini, so lots more than the division suggested. We were aiming for a flavor like Haig's Delicacies. Hubby still didn't like it, so I ate it all in 1 sitting!

End product was edible but the prep and cook tims in my opinion were way off. Grilled the eggplant as shown in the video and after half an hour they weren't sunken in. Took them into the house put in the oven at 400 for another 30 minutes and still not soft and would not come out of the skin. Perhaps my failure at this recipe might save others - the video makes it look like a walk in the park but this was an uphill sprint. Followed the directions the rest of the way after finally getting the eggplant good and mushy but it was very very stringy, tried the whisk trick and still too stringy. Like I said in the beginning, it was edible but I think I will find another recipe to follow if I think I'm up for this again.

DELICIOUS! I was disappointed that I had to use dried parsley instead of fresh... but we couldn’t tell the difference. Superb! I love Chef John, and this is only one example! Thank you, Chef John!

Loved it! I often do make changes to recipes, but not this one, great just the way it was! Yummy

I haven't tried it as never had it before and don't know what you dip in this to eat it.

Great recipe! I left out the Greek yogurt because I did not have it on my hand. Still turned out super delicious and flavorful! I grilled the eggplants on a coal grill because I think the smoky taste is essential! Super simple to make and it did not last long on the table!