Baba ganoush from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • eliza on October 16, 2019

    A good basic recipe for baba ganoush. I added some smoked paprika and blackened the eggplant a bit. Also sautéed the garlic first.

  • annapanna on August 30, 2013

    This was my first attempt at making Baba Ganoush and I was very pleased with the result. I have seen other recipes where you need to half the aubergine and make a few deep cuts then bake it with the cut side up. In the end you can just scoop out the flesh. I wonder whether that would be simpler?

  • cathyu on July 22, 2013

    I enjoyed this, but I'm not a baba ganoush aficionado. I made this for a friend who is though, and she loved it.

  • sharifah on November 11, 2011

    Tried this last week, followed the recipe to the letter. Quite difficult to peel the aubergine skin, a bit of a palaver. Had this in Egypt & Jordan, somehow this version is not as nice. Needs a lot of cumin & olive oil to make it nice. taste better after a day. Maybe I should've really burned the aubergines...not sure I'd do this again.

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