Positively Awesome! Very simple and gets rave reviews. People will tell you its better than that restaurant down the street. I grilled the eggplant on a gas grill....easy, can walk away from it and do other tasks.
Super easy, works great on the grill. I made it with pita bread cooked on the grill, great when it's too hot to turn on the oven. (I strained the cooked eggplant in a sieve first to get out extra water)
This was my first attempt at Baba Ghanouj (after an unsuccessful try at a similar recipe from FC). Excellent! Basic, easy and fantastic. Will definitely do again when eggplant is in season.
I made a middle eastern feast for a baby shower recently and had never even cooked most of the foods! I used many recipes from this month's issue, including this one.
Everyone RAVED about the Baba Ghanouj. I did do one thing differently however. I cook on a gourgous vintage 1940's stove, so I have a broiler at the bottom that does not give me a lot of broiler room. I cut the eggplants in half, coated them with olive oil and sea salt, and roasted 20 minutes skin side up, and then turned them over for about 10-15 minutes and caramelized the cut portion of the eggplant. It added the most awesome sweet caramelized eggplant flavor, with nice little dark flecks, and I will definitely do it this way again!