Comments on: BABA GANOUSH

By: Mike

Mike — Tue, 16 Mar 2010 18:59:55 +0000

Jon – Salting eggplant does in fact help to draw away the bitter juices from the flesh of the eggplant. An added advantage of this technique is that your eggplant will brown much more easily once its purged those juices (think eggplant Parmesan or Moussaka). For this baba ganoush preparation, charring/roasting the eggplant whole will concentrate its flavors and chopping the flesh in a sieve will allow those same juices to drain away, thus leaving you with beautiful smoky flesh, free of bitterness.

By: Jon G

Jon G — Tue, 16 Mar 2010 16:54:24 +0000

Who needs corned beef and cabbage when you can have Mediterranean delights such as this. What are your thoughts on salting eggplant to reduce the bitterness that sometimes comes with larger and older eggplants. My mom assures me that it is a must, but I never seem to notice a difference.

By: Melissa

Melissa — Mon, 15 Mar 2010 20:13:25 +0000

1. This looks delicious.

2. It reminds me that I haven’t watched Wedding Crashers in a while!

By: mjf

mjf — Mon, 15 Mar 2010 17:07:28 +0000

All my favorite ingredients are in this. I am a dip lover. You can use them in many different ways. Add such flavor to everything. Thanks for delicious-sounding and healthy dip.

By: sippitysup

sippitysup — Mon, 15 Mar 2010 15:10:48 +0000

This looks like the perfect version of one of mt favorite dishes. GREG

By: the wicked noodle

the wicked noodle — Mon, 15 Mar 2010 11:42:33 +0000

Ahhhh…my fabulous FPW, you never disappoint! Gorgeous photo (as always) and the dish sounds scrumptious!

By: Sophie

Sophie — Mon, 15 Mar 2010 08:44:55 +0000

MMMMMMM,…your baba ganoush looks so tasty!! Yum yum Yum!

Greetings from Brussels, Belgium!