Comments on: The Best Baba Ghanoush Recipe in the World

By: Karin Kloosterman

Karin Kloosterman — Tue, 31 Jul 2012 19:36:05 +0000

My step-son likes to drain out the juice at the end using a colander; I like to keep it in. Try both ways to see what you like best. Try sprinkling some sumac on top and some browned pine nuts. Delish.

By: Karin Kloosterman

Karin Kloosterman — Tue, 31 Jul 2012 19:35:04 +0000

Anya, I have never pricked my eggplants and have never had an explosion. Perhaps you pre-heated the over first and it was just too much for the eggplants to handle? In this case, if you can’t stop the explosions, I would suggest covering them loosely in tin foil. You want to seal in the juices – you don’t want them all dried out.

By: Anya

Anya — Tue, 31 Jul 2012 17:41:20 +0000

Hi there..

I have yet to make this recipe, and hopefully I still have enough eggplant to do so.

I think you really should revise your directions. It is necessary to prick the eggplants. My husband thought so, but I said, ‘No, the recipe says no need!’. He relented, and here I am 40 minutes later, with two thoroughly exploded eggplants and a seriously, seriously messy oven.

I had mine set to 475 after looking at a few temperatures.

But please, even if you don’t find a need to prick your eggplants, suggest that others do so in your directions.

Thank you!