We are big fans of grilled eggplant in our household, so I was excited to make baba ghannouj for the first time. I couldn't decide whether to use Alton Brown or Aarti Sequeira's recipe; so I combined the two, using what I liked best from each one.
For the preparation of the eggplant, I sliced and grilled it before removing the skin. I added the grilled eggplant to the food processor along with some garlic, lemon juice, tahini, parsley, salt and pepper, and pulsed to combine. It was ready in no time.
The baba ghannouj was good. It had a nice smokey flavor, though it was a little bitter. I added some honey as AB's recipe suggested, but it didn't do much to counteract the bitterness. It was probably the eggplant I used just wasn't sweet enough, so I might make it again in the future. I may have to grow some eggplants in the garden next year!
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