Servings:six to eight.
The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can’t be beat. Other options are on a grill, under a broiler, or in a hot oven. The oven is least preferable because it can’t give the eggplant the desired slightly charred flavor.
This has possibilities. You have to be careful to get all the little scraps of skin out of the mix, and we grilled the eggplant a day before, so it was more or less recipe ready. I also drained it and pulled out some of the seeds. I used small food processor, adjusted lemon juice and salt to taste, and added some ground cumin.
Plan to serve with Crisp Lamb Meatballs from FC #93.
This is now a staple in my home, I'll be making this for the rest of my life. Indescribably delicious, an addictive roasty-toasty flavor that goes with everything! I used young thin eggplant over a gas stove (with a wide mesh screen) with no mess, no drips, muss or fuss - charred to perfection, scooped out nicely afterward.
我在越南（没有柠檬），所以我改用了新鲜的石灰。之后，我将更多的大蒜搅拌成TSP。葱，少量的糖和红辣椒粉。注意：没有所有这些，这已经很棒了，但是它给了它一些额外的深度和流行。与香菜一起装饰很棒。
Followed the recipe exactly including charring eggplant on top of the gas stove, which wasn't that messy at all! Turned out to be the best fricking Baba Ghanouj I've tasted!!I give it a well deserved 5-star rating!
很棒！非常简单，得到了好评。人们会告诉您它比街上那家餐厅更好。我在燃气烤架上烤了茄子。...容易，可以离开它并执行其他任务。
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