Comments on: Baba Ghanoush – Eggplant and Tahini Dip

By: Sharon

Sharon — Wed, 26 Aug 2009 06:08:37 +0000

This is the arabic/Mediterranean version of the Indian Bhaingan Bhartha… sans the masalas and other seasonings I prefer this version with the Chappathis or rotis as it is very healthy!

By: FoodieView Blog » Recipe Roundup: Every Kitchen Needs Some Black Magic: Cooking with Eggplant

Mon, 17 Aug 2009 18:49:14 +0000

[...] wonderful dips, sauces, and spreads. For a classic eggplant dip, try Jude’s Middle Eastern Baba Ghanoush made with sesame tahini. It pairs perfectly with warm pita bread and makes a terrific spread on [...]

By: Aparna

Aparna — Sun, 14 Sep 2008 13:22:27 +0000

I have never has baba ghanoush.
But we have a vegetable preparation for chapathis called “baingan bhartha” (baingan is Hindi for eggplant) where the eggplants are charred this way and seasoned. It tastes very good, so I know this is too.

By: Jude

Jude — Sat, 13 Sep 2008 16:30:15 +0000

Meeta – Glad to know for sure it’s one of the few things that can be successfully made at home.

Dee – Tahini is more like a replacement for coarse freshly ground in Japanese cooking. It’s more about convenience for me I guess.

Ning – Hope you find some tahini. It has so many uses.

Tanna – There’s nothing wrong with that.. I’d have it every day if I could.

Joelen – It’s a bit of a toss-up between the two for me. A bit more bias towards baba, though.

Rachel – Baba go squish? That’s appropriate, especially when bitten into inside a pita pocket.

Adam – Yup good stuff. Creamy without the calories.

Susan – Just need a big bowl and I’m good to go.

Kat – Even people who don’t like eggplants like baba ghanoush, right?

JS – Every (other) day

Tom – I was scared to deep fry falafel, or anything for that matter.

Mary – Thanks!

Boaz – Sounds good. Nothing like a bit of smokiness from a grill.

Grace – Me too.

Kathy – Just need a bit of waiting with the roasting and all but so easy.

Natashya – I avoid dairy in dips for different reasons. Never thought of this as a good option for people who are lactose intolerant.

noobcook – Thanks!

Brianna – Just don’t let anyone see you, I guess.

Olga – The Asian version sounds good, too. I think I’ll try it with ginger.

Rosa – It’s definitely on of my favorites, too.

Giz – It comes together in minutes after roasting. I stopped buying as soon as I saw the recipe, as well.

By: giz

giz — Sat, 13 Sep 2008 16:11:50 +0000

I always just bought it in a container when I had a craving - now that I know it's just a breeze to make - it's on my list for sure. Thanks for the recipe. last blog post: We're Hosting Presto Pasta Nights!

By: Rosa

Rosa — Sat, 13 Sep 2008 08:34:48 +0000

I love Baba Ganoush and yours looks delicious! One of my favorite dips! When eaten together with Pita bread, it's heaven on earth! Cheers, Rosa last blog post: SUMMER'S SLOWLY FADING AWAY...

By: Olga

Olga — Sat, 13 Sep 2008 01:46:09 +0000

This is one of my favorite dips! I like how you used small eggplants. One time I found a variation with a slightly Asian note: ginger, cilantro and garlic (no tahini). last blog post: Red Cabbage with Apples

By: Brianna

Brianna — Fri, 12 Sep 2008 11:53:47 +0000

Is it very lady like to lick the computer screen??? Opps,

That looks amazing! I can’t think of anything better than baba ghanoush and homemade pita

last blog post: Banana Coconut Muffins

By: noobcook

noobcook — Fri, 12 Sep 2008 08:30:20 +0000

What a unique and tasty looking sauce … so beautiful

By: YeastSpotting September 12, 2008 | Wild Yeast

YeastSpotting September 12, 2008 | Wild Yeast — Fri, 12 Sep 2008 07:03:29 +0000

[...] Baba Ghanoush – Eggplant and Tahini Dip (with Pita Bread) ~ Apple Pie, Patis, and Pâté [...]