Comments on: Burnt Aubergine Dip with Aromatic Crunch

By: sonika

sonika — Fri, 14 Aug 2020 05:33:16 +0000

Nice !! I love it.

By: Susan

Susan — Tue, 11 Aug 2020 18:35:17 +0000

When do you use the oregano? Thanks!

By: Alberto Gómez

Alberto Gómez — Tue, 11 Aug 2020 00:51:05 +0000

Very good, but I don’t speking english. Only spanish. Thank for the translation.

By: Selma

Selma — Tue, 07 Jul 2020 19:39:55 +0000

An honest question: why didn’t you just call the dish Baba Ganoush and acknowledged the arabic background more? I think there is a really healthy long overdue discussion about cultural appropiation (also to be found in the food blogger industry) going on, i.e Alison Roman, Samin Nosrat, Sohla El-Waylly and others.
I would love for you to join in the discussion and hear your stance in the issue.
Thank you for everything you do, all love!
#blacklivesmatter

By: Sue

Sue — Mon, 22 Jun 2020 10:03:40 +0000

I love baba ganoush and have made it a few times. Your recipe will now be my go-to baba ganoush recipe as it was so tasty. In fact, I’m off to buy more aubergines so I can make it again!

One question though – you list fresh/dried oregano amongst the ingredients but despite reading the instructions a few times I couldn’t see oregano mentioned. I added it to the oil when heating it as that seemed the sensible thing to do.

By: Kit Lang

Kit Lang — Sun, 14 Jun 2020 14:36:03 +0000

This looks so wonderful!
I’m wondering, is there anyway to subscribe to this blog?

By: Samantha

Samantha — Mon, 08 Jun 2020 06:10:04 +0000

I haven’t roasted aubergines in a long time. I usually do it on the stove top when I am in a hurry. It’s a quick fix. You just have to hold it over the open flame and after the skin turns all over wait for it cool down and rub away at the charred skin. The delicious stuff inside can be mashed to make the recipe. I am going to try your method this time.

By: Marina

Marina — Fri, 05 Jun 2020 07:09:50 +0000

This is heavenly good! I have just made it for lunch and I don’t think it will survive for more than an hour, it’s so good! The funny thing, I’ve been making an eggplant dip with more or less the same ingredients like in the recipe, but I’d just throw everything in the blender, and the result would be ok. Prepared this way, it’s a little bowl of heaven…
I substituted tahini with 0.5 cup walnuts (because I don’t like it and they don’t sell it here anyway) and I mashed the eggplants with the skin.
Thank you for the amazingly tasty recipe!

By: Green Kitchen Stories

Green Kitchen Stories — Thu, 28 May 2020 21:01:24 +0000

In reply to Sonja Bergau. Hi Sonja, yes it holds up well in the fridge for a few days. /D

By: Sonja Bergau

Sonja Bergau — Tue, 26 May 2020 05:22:37 +0000

It sounds really delicious! Can you keep it in the fridge for a day or two? Sonja