Baba ghanoush from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 26) by Paula Wolfert

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baby-size kibbehs stuffed with brased lamb shank, tomatoes, and onions (Kibbeh Hamis); Pumpkin kibbeh stuffed with spinach, chickpeas, and walnuts [Mrs Samira Ghorra]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Near East pepper for Aleppo pepper.

  • Breadcrumbs on July 20, 2015

    p. 26 - Years ago mr bc and I used to pick up Baba Ghanoush on a regular basis when we visited The St. Lawrence Market in Toronto. Though we really enjoy it, I’ve never made it or even thought of making it for that matter. It’s always been one of those things that I’ve assumed is best left to the professionals. That said, sherrib’s enthusiasm for the recipe in this book was irresistibly infectious and we actually turned the car around to head back to a farm stand yesterday after I read sherrib’s second CH review on my iPad while we were out running errands! I’m delighted to say that we loved this recipe. We loved the smokey, earthy flavour of the eggplant and it amazed us how superior this version was to the one we’ve been purchasing for years now. Brighter, bolder and beautifully balanced this is a lovely Baba Ghanoush and I will look no further for my “go-to” recipe. Thanks sherrib!! Photo here: http://chowhound.chow.com/topics/1017979?commentId=9648316#9648316

  • sherrib on July 18, 2015

    This recipe is outstanding! Grilling the eggplant yielded a smoky flavor that is out of this world. Honestly, I've never made my own baba ghanoush before but I can't imagine ever needing another recipe. Ever. This puts any mayonnaise laden, smokeless supermarket variety to shame. Once the eggplant was grilled, it all came together quickly as processing the ingredients all together was easy and didn't take much time. I tripled the recipe for guests with much success. Picture here: http://chowhound.chow.com/topics/1017979?commentId=9646837#9646837

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