Comments on: Perfect Baba Ghanouj in 6 Steps

By: Gagan

Gagan — Sun, 26 Jun 2011 07:20:20 +0000

i am so curious to know what exactly is the difference between mutabel and baba ghanouj…? is there anyone who can tell that.

By: Colors… | Molly and Tom's Blog

Colors… | Molly and Tom's Blog — Sat, 25 Dec 2010 18:09:40 +0000

[...] From here, there are no more photos of the process. BUT the recipe can be found here: Baba Ghanouj Recipe. [...]

By: shooky

shooky — Wed, 10 Nov 2010 22:15:30 +0000

I may have added some olive oil, but it is not a necessary ingredient. The galic on the other hand – is. I’ll correct the recipe. 10x!

By: Kerry Maxwell

Kerry Maxwell — Wed, 03 Nov 2010 16:56:59 +0000

I know this is an old post, but the pic for step #5 (Add all other ingredients) looks like there is chopped garlic and maybe some oil added, but these are not in the ingredients list. Is this just an illusion?

By: jimmy_lons

jimmy_lons — Tue, 12 Oct 2010 19:31:54 +0000

great recipe. but what’s up with the anti-immigrant comments? i would delete that if i were the administrator of this blog….

By: bella

bella — Sat, 10 Jul 2010 01:47:57 +0000

ouch, nice tia :p

how many Japanese eggplants are needed? 12 medium should do yes?

By: Tia

Tia — Mon, 08 Feb 2010 22:35:36 +0000

umm, being immigrants, they would have had to have come from the original country with their original recipes.

By: Carl

Carl — Tue, 25 Aug 2009 08:40:02 +0000

BRAVO
This is exactly the way my libanese grandmother used to do it apart from the parsly that was served apart.
NO oven at 400 degrees for one hour !!!!!!
NO GARLIC
NO CUMIN
Why do all those american emigrants think their recepies are original ??
It’s because they are emigrants !!

By: David P. Brown

David P. Brown — Sun, 26 Apr 2009 21:53:10 +0000

Absoutely the best recipie that I’ve ever used. I grill it on my propane grill but also works well on a charcoal grill. My wife absolutely LOVES it!!

She actually likes the charred skin chopped up in there too, she loves the smoky flavor.

By: The Foodie Gazette » Best Baba Ghanouj

The Foodie Gazette » Best Baba Ghanouj — Thu, 19 Mar 2009 04:10:18 +0000

[...] thanks to the Hummus Blog for the detailed recipe and illustrations on charring the [...]

By: Kathleen

Kathleen — Tue, 09 Dec 2008 01:19:24 +0000

I made it in a food processor… is that bad? It was fluffy and tasty but next time I will try it your way. I bet a Middle Eastern person would think my version was gross, hehe.

By: szn46

szn46 — Tue, 05 Aug 2008 23:21:48 +0000

I was just heating up the grill to roast some eggplant prior to making baba ghanouj…I love the smoky flavor and add 2-4 cloves of garlic. I learned to make it that way from a middle eastern restaurant that I liked…though the owner admitted that if they run out of pre-grilled eggplant – they put a couple drops of liquid smoke in it.

As far as the recipe given it is nice to see that it made with the traditional chopping method instead of the processor pureed stuff. Much better texture!

Also if you are having guests and wish to garnish…It looks nice with a spiral of olive oil, a sprinkle of sweet paprika or finely chopped parsley and thinly sliced lemon and/or cucumber around the edges. Thin tomato wedges are also some times used depending what colors you want to “play up”…I have used all of these at different times. Grill is hot! See you all…

By: rebeccaloveshummus

rebeccaloveshummus — Sat, 07 Jun 2008 20:34:26 +0000

i thought the photos were great (and i have a degree in photography! oohhh!) very well framed and lit, and that the baba ganouj looked yummy. chiff-whatever girl is coo-coo, coco puffs-style.

By: shooky

shooky — Sat, 22 Mar 2008 09:32:27 +0000

Lisa – grill is OK. Not as good as a gas cooker but It’ll do the work. Only remember the eggplant should become completely soft inside and burned outside.

By: Lisa

Lisa — Fri, 21 Mar 2008 14:56:47 +0000

Erm, I know it’s sacrilege to admit that you have an electric, rather than gas, cooker. But, as a result of circumstances beyond my control right now, I do. How would you do the eggplant then? Under the grill? Help, I have an eggplant staring at me from the veggie drawer as we speak…