I've been looking for a creamy baba ghanoush and finally, I get to keep this one for the recipe book. I tried something you should know about, though, because I was tired of bitter versions of this recipe: I sliced Japanese eggplant and soaked it in salt water overnight (1 hour would do, too). Then I roasted it at 450 for 20 minutes after patting it dry and followed the recipe thereafter. I did not take the skin off, since Japanese eggplant skin is thin and I like textured spreads/dips. My version was a bit thick, so I added a dollop of greek yogurt to thin it out, which I will do from here on out. This dip was creamy & outstanding as a result. Loved it!
Namaste Posted: 06/21/10
emmiela Posted: 06/26/10
Okay- let me clarify- Baba Ghanoush is NOT Greek or Indian! It is Middle Eastern Cuisine- specifically Syrian and Lebanese, as is hummus. Many Americans assume these are Greek dishes- maybe Greek Restaurants in America are stealing these recipes as their own, but these dishes originated in Syria and Lebanon (Middle Eastern Cuisine). I know because I am Syrian American.
ChefAmandaLynn Posted: 07/26/10
This is the best Baba Ghanoush I have ever had. I will make this on a regular basis, however, even with only one clove of garlic, it is very garlicy, so beware.
ProfPayne Posted: 08/07/10
Excellent, quick and easy. I've made it several times this summer and even gave it twist by adding eggplant, summer squash and zucchini! Soooo good!
kbwaldman Posted: 06/27/10
To the dissatisfied reviewers. . .If you had read the text carefully, you will see that it does not say that this dip is Greek, nor Indian as I am well aware. BUT yes, it was a part of a predominantly Greek/Middle Eastern Thanksgiving dinner our family prepared. And mayo.(or yogurt) IS often included in very similar Israeli style eggplant dips. So please don't turn up your nose until you try it and don't review it unless you do so as well. You might even like it for its own uniqueness, a very non-traditional (Baba Ghanoush-like) eggplant dip.
emmie123 Posted: 06/26/10
This recipe was awful! How can you put mayo in Baba Ghanoush? The person who created this dip is obviously not familiar with Middle Eastern food. Mayo is NEVER an ingredient in this authentic dip. It is simply: lemon, garlic, salt, tahini sauce, yogurt, and broiled and peeled egg plants, and it is great like that. Maybe she should have bought a Middle Eastern (Lebanese for ex) cook book before making this wanna be Baba Ghanoush recipe. This is a Great dip if it is made right. Middle Eastern people do NOT cook with mayonaise- that is so American. I just don't want people who no nothing about Middle Eastern food to think that this is what Baba Ghanoush is, because it is a false impression of the dip.
charliee Posted: 08/26/10
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.
dinnerin Posted: 07/16/10
This is one of the best and most authentic baba ghanoush recipes I have tried. It was really delicious. I might try grilling the eggplant next time, just because it summer and I don't want to heat up the kitchen.
salene Posted: 08/24/10
I'm a huge baba ghannouj fan, but not a huge mayo fan, but it came recommended. I am sad I ruined some beautiful local eggplants with this dish. Will never make again. There are many better recipes out there that omit the mayo. Yoghurt is a MUCH better ingredient here.
OhioSandra Posted: 08/28/10
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.
DestructoAria Posted: 01/31/13
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.
CAgirlinIA Posted: 09/13/12
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.
canullia Posted: 06/12/12
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.