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All I want to know , is it healthy
This is one of our family’s long time favorites. So simple to prepare and yet so delicious. Even my toddler likes it (well, if we exclude the garlic :))
Absolutely. Cooked eggplant freezes well. Squirt a little lemon juice before wrapping with plastic wrap, or a plastic container. The little bit of acid will help preserve the “taste” of the eggplant.
I was wondering if I can roast the Eggplant and cool the halves scoop them out and freeze the inside.. I have many they are producing fast. Thank You Sharron
Hi Sharron, good question! I don’t actually know. I haven’t tried freezing raw or cooked eggplant.
Thanks for a great recipe. I’ve just made another batch. My husband and I love eggplant and Baba Ganoush doesn’t disappoint. I’m curious if my Dad would approve of it as he used to travel to Egypt often on business and I remember he mentioned a creamy eggplant dish. Best regards,Jelena
how do I make it lighter in color, my eggplant is dark in color and not very nice to look at had some yesterday and it was yummy .
Hi, Violet! Emma here, managing editor. My guess is that the color is due to whatever variety of eggplant you used. Also, you scooped it from the skin before blending, right? If you included the skin, that would contribute to a darker color. Hope this helps!
Great, I prepared. It was very easy directions. No too many ingredients. It came out delicious, my husband and I love it. Thank you!
Thank you for awesome recipe!
I have it go lighter when I have put the mix in a blender
This is delicious!!! a keeper!!
We love eggplant dip and this recipe is really good. A nice ratio of tahini and garlic. Loved the dash of cayenne which gives the dip just a little bit of a bite. I also added a touch more lemon juice and salt. We’ll be snacking on this delicious dip all weekend.
How do you make it lighter, I added yogurt but it still wasn’t as light as in your picture or as hummus. Just curious bc I’ve seen it that way. I love this as a dip with pita chips.
Delicious! My first experience with eggplant ever and I’m hooked on this dip. I eat it with banana peppers from our garden. The eggplant was from our garden too.
I LOVE your site and make recipes from it very often. Thank you so much. I made this from the plethora of eggplants my parents had. While it was good, the cumin was far too overpowering and I only added half of what was called for. I will completely omit next time (which is this afternoon). The tahini is wonderful in it.
Just made it now without the cumin and with fresh ground sesame seeds (I used the magic bullet) instead of the paste. Two cloves of garlic all the way! It’s delicious.
I remember when I lived in Erie PA and Wegmans had baba ghanoj where they served all the olives and many other special things. Moving to Fl I could not find baba ghanoj, so I looked on the internet to make my own. This is wonderful. Thank you .
Made this on New year’s eve for me and my boyfriend Kevin. It was rich, garlicky and EASY. Served with pita chips. Great recipe. Keep them coming!
Great recipe. Thanks! To add some smokiness to baba ghanouj, I added a pinch of smoked paprika at the end.
Delicious, per usual on this site! We roasted the eggplant over our gas stove to get the smoked flavor that I have found I love in eggplant dips and determined we liked it best with the full amount of tahini (3T) and garlic (2 cloves). We made due with our big bottle of lemon juice rather than fresh (since my husband stole it for the hummus) and it’s still yummy.
If you like baba ghannouj, try this with an Indian twist at http://omnivore-almostveg.blogspot.com/2011/06/summer-eggplants.html