Comments on: Perfect Baba Ghanouj in 6 Steps

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…

By: leila

leila — Tue, 19 Feb 2008 13:26:46 +0000

about the Tarator :
You have to mix the yogurt with a glass of cold water,to become like a soup and usually we don’t put any lemon or vinegar in this cold soup.When you smash the garlic must be with little salt.And if you don’t like wallnuts it’s not neccesery to put them inside.Also we don’t put ice to make it cold,we just put it in the frige where it stays about 1h.It’s also nice if u put black pepper.

By: sawa

sawa — Thu, 07 Feb 2008 11:58:18 +0000

I know tarator as a cold cucumber soup, http://en.wikipedia.org/wiki/Tarator. A Bulgarian friend gave me this recipe:

1 large cucumber, finely chopped
a handful chopped fresh dill
1-2 Tablespoon olive oil
several crushed walnuts (it’s better to smash them with a hammer than chop them because the oils, and therefore the full flavor, are released through crushing)
1 large clove garlic, crushed then chopped finely
about 2 cups plain yogurt
salt to taste
lemon juice to taste

mix the ingredients in this order in a large bowl, add a little cruched ice to chill. when the ice has melted, mix and serve.

you can make tarator thicker (more like tzatziki) as a side dish, or with more water as a refreshing summer soup.

By: musicalchef

musicalchef — Tue, 05 Feb 2008 06:19:23 +0000

Also, do you have a recipe for tarator? Seems pretty straightforward, tahini, parsley, lemon, garlic, salt, right? I’ve only had it once, on fish, and I LOVED it. I’m a semi-vegetarian and would like to try it on vegetables.

By: musicalchef

musicalchef — Fri, 01 Feb 2008 11:42:00 +0000

What’s the difference between baba ghanoush and mutabbal? Here in Amman we have both, but I’m confused as to what the difference is. Good stuff, though, whichever one I get. I made a huge mess on the stove roasting the eggplant last time, but it was pretty good.

By: Big Bear

Big Bear — Sun, 27 Jan 2008 01:46:13 +0000

I must apologize for chiff0nade. She posts all over the internet that I am her boyfriend and even posted my photo (without my permission) on her MySpace website.

I feel sorry for her because of her past history of four divorces, two suicide attempts, and other personal problems.

But I am really tired of being embarrassed by her continuous postings. And now she has resorted to posting under numerous other names, such as “MrsDocChuck”, “realchiffonade”, and others.

Please be aware that I (David) do NOT engage in domestic violence. And “chiff0nade” is NOT a professional chef. In fact, since her last arrest she has not been able to get a job here in Florida.

By: Uriah Yaniv

Uriah Yaniv — Sat, 26 Jan 2008 08:48:02 +0000

If you want to transliterate بابا غنوش properly, it should be “Baba Ghanush”.
Gh = Ghayin which sounds like the R in French. Sh like in shall.

By: chiff0nade

chiff0nade — Fri, 25 Jan 2008 16:53:39 +0000

OKAY, if you insist.

I sure hope that Baba ganouj tastes better than it looks.

I like eggplant. Most PROFESSIONAL CHEFS like myself, who know how to properly prepare it, usually like it. But, it has to look good as well.

If I served that to my boyfriend “Big Bear” he would probably throw me out of the trailer house, even though I just bought him a $85.00 bottle of 50-year old balsamic vinegar. He likes it on his baba ganouch and on his gnocchi (he has lost most of his teeth, so he has to have soft food to eat . . . that’s what happens when you use meth). He even puts balsamic vinegar in his beer!

Please work on the presentation.