Baba Ghanoush

I liked it. I'm giving it the "good, solid recipe" interpretation for taste (and because I cut the mayo down), but it does not taste like the baba ghanoush my middle eastern roommate made (which was definitely mayo-free). That baba ghanoush didn't have the tomatoes, green pepper and pomegranate described by a previous reviewer, which makes me wonder how many regional/country variations there are on this dip.

Well phooey - wish I had read the reviews first. Having never made this dish before I questioned the mayo but went ahead and used it anyway. Wasn't thrilled with it right after making it but thought I would let it "marry" for awhile and it might improve. My first impression, though, is that I like chickpea hummus WAY better and I, like Salene, was sorry I used the last of my eggplants for the year on this dish. I will try a more authentic recipe next time OR another way altogether as there are so many other great ways to use eggplant.

As a Lebanese, this recipe is quite customized to meet the western taste. Where I come from, baba ghanouj : 1) has no mayo. 2) has pomegranate sauce drizzled on top 3) has a small onion finely chopped 4)tomatoes cut into cubes 5) small cubes of green pepper 6) salt, black pepper, olive oil, lemon juice, garlic. P.s. In some regions seeds of pomegranate are used for decoration. Tahineh (sesame paste) is used for Mutabal(eggplant puree) whereas the eggplant is whitened after grilling and mixing it with the tahineh(loosened with lemon juice and salt and garlic) via teaspoon of vinegar, garnished with finely chopped parsley and olive oil.

I'd never before tried Baba Ghanoush and didn't think I cared for eggplant. But after making this recipe, I'm a fan. Is this recipe authentic? Apparently not. Do most Cooking Light readers expect authentic recipes? Nope; we're interested in taste and reduced calories. This recipe delivers both. And TBH, I appreciate the easy accessibility of mayo as opposed to plain yogurt. I withhold one star only because, as an earlier reviewer pointed out, the garlic was a bit overpowering. I'll halve the garlic next time I make the dish.

I had people fighting over the last licks of this Baba from the bowl! I thought it was good, but it was a major hit at a get together! Also, the mayo aspect did scare some people, but when they tried it they said whatever it was, it was damn good! I didn't have it the authentic way, according to some reviewers its not authentic enough to begin with. So I made it more authentic (my way, as is all food making) with tortilla chips. Sooo good.