Epic Baba Ganoush

Best at room temp or a bit warm

Roasted my garlic along with the eggplant. Soo delicious!

Definitely drain the eggplant. Turned out creamy and delicious!

Used blender, draining the liquid seemed odd but was required in the end — was already a little watery

I love this recipe!! Made it dozens of times for picnics and it always gets demolished!!

Good, but I should probably start measuring stuff. Mine came out very lemony! Still enjoyed

Replaced cumin with Berbere spice blend. Use 1/2 tsp for 2 large eggplants. I'll try gahram masala next.

Very tasty! I ended up using a stand mixer and it really helped break up the stringy bits

Delicious! The only thing is as someone else mentioned... I used 2 large eggplants and cooked them for 40 mins at the specified temperature and the tops turned black so I had to scrape the top of the skin off. I did add more lemon and salt as suggested and the smoked paprika really helped the flavour!

This recipe is amazing! I've only had baba ganoush one time before, at a restaurant, and it wasn't as good as this is. The bottom part of the eggplants turned black so I did remove some of that layer because it seemed a lot darker than on the website. I didn't use quite as much olive oil, just eyed it. And I probably roughly doubled the garlic. It Definitely has a strong garlic after taste, but I'm a garlic fiend! Delicious!

I usually add an additional clove or two of garlic to most recipes automatically... This time it was my mistake. Through the garlic though, I could tell that this was good. I'll definitely try again.

I love this baba ganoush and it's a go to dish for me! I always double the recipe because, even though it makes enough, I'm always left wanting more!