I think it must be me, but this did not turn out at all the way I had hoped...It was just so bland. I'm going to try again, next time I'm going to remove the seeds after roasting, up the amount of tahini, maybe add some paprika for some kick, and possibly some cumin, or Cavendar's Greek seasoning...

Hi Folks..not sure what I did wrong with this one..but did not turn out well at all. This is the first recipe from this site that I rated under a 4. Oh well will keep looking.

Great recipe, as-is! My teenagers even loved it.

This turned out great for me! I roasted in the oven until it was partially blackened for the flavour, and everyone loved it!

It's a really good recipe. I followed Tyebug's method of grilling since it really does give a nice smokey flavor to the end product! I would add the lemon juice slowly as well instead of the whole 1/4 cup. Sometimes, 1/4 cup is just too much...

This recipe is basically perfect (with a few minor tweaks)---the closest I have come to the baba ganoush at the chain restaurant in NC called Baba Ganoush. I followed suggestions of others (why re-event the wheel?), such as: lemon juice to taste, 2 or 3 eggplants rather than one, charring eggplants on stovetop method, saving the charred juice to add later, and allowing peeled eggplant pulp to rest in collander in order to get out most liquid. btw, there is NO substitute for tahini that will do any baba ganoush justice.

This turned out pretty darn good! My eggplants were a bit watery after they came out of the oven so I tried to squeeze out as much as I could, so my baba turned out a little thinner than I get at resturants. I doubled the recipe, but next time I will cut down a bit on the garlic. I love garlic but 4 cloves for a double batch is a bit much. thank you for the recipe!

very easy and best flavor of recipes i've tried

WAY too much lemon! It completely overwhelmed the other flavors. Next time I think I'll start with one tablespoon and mix, taste and add until I get what I want.

Wonderful recipe for Baba Ghanoush! I roasted the eggplant at 400 degrees for about an hour, until it collapsed. Wrapped in plastic for easy peeling, then cut up the eggplant flesh before mashing. I think the problem some folks are having with bitterness is linked to the size and age of the eggplant used, the length of time roasted, and how long they let the mixture sit before eating. The eggplant that I chose was very firm to the touch, and ended up being sweet right after roasting. (It was almost TOO sweet; I ended up adding a little extra lemon juice and a little more salt to compensate.) The garlic amount was just right for me. I added liquid smoke, then was sorry I had, as it felt like it sweetened the mix even more. I like the addition of toasted sesame seeds; they look much like the eggplant's own seeds. While I would also enjoy this recipe "jazzed up" with cumin and a little cayenne, it was delicious just as it is, and much more palatable to my toddler grandson.

i was very underwhelmed by this recipe. it was watery, and too garlicy. i added some liquid smoke as suggested, which certainly helped. i think i will keep looking, although when paired with falafel, it wasn't too bad.

Overall not a bad recipe... mine came out slightly bitter but this is probably due more to my selection and handling of the eggplant than the recipe itself. It has a mighty garlic kick... garlic lovers like myself, be warned: I pressed two extra large cloves and it's plenty garlicky for me! I grilled my eggplant on high for 25 minutes, rotating about every five as suggested by another reviewer, but this did not roast my eggplant all the way through and I ended up putting it in foil in the oven for another 20 minutes. Next time I would choose a smaller and hopefully sweeter eggplant and try to remove more of the seeds, which can contribute to the bitterness in these veggies. Good luck!

I did everything the same as the recipe except I left out the sesame seeds, I think it has enough sesame taste with the tahini. This is so good the next day, I made Peppy's Pitas to got with it and am thinking about eating this again soon!

Great recipe...it was very quick and had a nice result. This baba ghanoush was a little thicker than other recipes I've had, but it had a wonderful multi-dimensional flavor! The only thing I changed was after roasting the eggplant, I covered it will plastic wrap until cooled and pulled the skin off this way (the skin will separate itself and stick to the plastic wrap). I also pulled as many of the seeds of the eggplant out before processing...it makes the result less bitter.

This is a very good recipe for Baba Ghanoush! I changed things according to my personal tastes: a little more garlic, a little less lemon juice ... and I also didn't use sesame seeds, as I didn't have them on hand. When I first mixed everything together, I took a taste and almost reeled from the bitter quality. I thought I had done something horribly wrong. But after a few hours in the fridge, that had all cleared up. Baba Ghanoush is delicious with crudites or flatbread (of course), but I found another good accompaniment: Morningstar Farm's "Chik'n Strips" (faux chicken strips that you brown in a skillet). Yum!

I thought this recipe was great! Of course, I love foods that are heavy on the garlic. I wondered why sesame seeds were added to a recipe with tahini (also sesame seeds), but it was a nice accent. This is definitely a keeper. I'm a lazy cook so I added the olive oil to the food processor. :-)

EGGPLANTS EXPLODE IF YOU DONT POKE THE SKIN!!!!!!!!! OOOOPSSS!!! I almost had a heart attack. I thought my oven was exploding. Following directions is a good idea

I had great success with this recipie. Excellent with toasted French bread and good quality cheese. From my many years of trial and error in cooking, I would strongly suggest using a food processor with the ‘mashing’ blade rather than a blender (as is noted). Blenders are very difficult to use for relatively thick mixes like this. They do work, but they take a lot of patience. I suspect that those who gave this recipe a low rating, may have started with bitter or less than desireable eggplant. Just as a precaution, I took a small taste of all my eggplant after the baking process and before placing them in the food processor.

Made this recipe twice following directions EXACTLY the first time. Delicious. The second time I only used ONE clove of garlic and at the end I stirred in a drop or two of liquid smoke as another user suggested and it was even MORE DELICIOUS - this is amazing... best Baba Ghanoush EVER!

This recipe was really quite gross. I don't know if store bought Baba Ghanoush is some sort of hybrid dip, and THIS was supposed to be the real thing... but if this is what Baba is supposed to be... I will never eat it again.