Baba Ghanoush - How to Make Roasted Eggplant Dip & Spread

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/244553/Chef-Johns-Baba-Ghanoush/

[@universalcitizen7544]

Hey Chef John, thumbs up for the marvelous Baba Ghannouj! I'm a Lebanese living in Lebanon my whole life, I love food, and I cook too. You nailed it perfectly like a native Lebanese, which is great coz most Lebanese/Middle Eastern recipes get screwed up once done in the west maybe to cater to western tastes or simply due to ignorance. Also thanks a lot for the male/female tip. Btw, although it's not uncommon for some Lebanese restaurants (and mostly Syrian people) to add some yogurt to this recipe or to hommus dip (mostly for aesthetic reason, to lighten up the color and give the dish a bit of volume), it's more authentic to skip the yogurt altogether as it dilutes the flavor and not only the color. Anyway, great job like always!

[@how2decor]

Sir i urge u to google up BENGAN KA BHARTA, its a similar Indian varient....ul go nuts

[@RoseThistleArtworks]

Why does DylanArchangel comment say that Anomaly wants to know your location? And what's with PetePan's reply? O_O

[@cherryblossom7076]

I am Egyptian and the main ingredients to be added to Baba Ghanoush besides lemon juice and Tahini is mashed garlic which gives it the strong taste and adding yogurt is unnecessary

[@judynemeth6654]

​@@cherryblossom7076 since you are an egyptian may i ask isn't it actually moutabal what he is making? Ganoush has no yoghurt but tomatoes and pomegranate seeds. Or am I wrong? Could you please confirm?

[@matthewkopp2391]

If you make it with female eggplant then it is Mamma Ghanoush.

[@benyaminfilikci2452]

ahahah

[@acrophobe]

You win youtube on this day, sir

[@scottawful2094]

Matthew Kopp that was lame, but it also reminded me of something I would say.

[@refatrabadi6656]

Now that is funny and clever...jealous I didn't think of it

[@ellynicole6655]

😂😂😂

[@SiriusStarGazer]

Tip: when roasting your egg plant, slit skin and peel 2-3 cloves of garlic, insert them in slit before roasting. Delicious, sweet roasted garlic and eggplant!

[@WirelessJoeJackson]

That's really pointless for this recipe since roasted garlic is added and it's all mashed together

[@Njae2000]

Thanks for the tip, I did it and it worked fantasticly....!!!

[@catodiscismo]

@@WirelessJoeJackson at least in THIS recipe, chef john uses fresh crashed garlic, not roasted.

[@Ullmans9]

Great tip

[@CandisSarwan]

Great tip. Where I'm from we roast with the garlic then add to some sauteed onions and peppers to taste, it's called bygan choka. Cleaning tip: Place on a cutting board, slice off the head after roasting, right where it was split to add garlic or split down one side, open up flat, make cross marks like a checker board with a knife and simply scoop out with a spoon. Plus can be handled while hot easily and then served hot also.

[@foodwishes]

People wondering about the tasting spoon. If I were cooking for guests (and they were watching) of course I'd change spoons, BUT if it's just me and the wife, there's no need. Btw, if the sight of that spoon going back into the dip freaked you out, you should never go to a restaurant again. Ever. Having said all that, it's been proven many times over that double-dipping is not an actual problem.

[@anzwertree]

Ya!

[@Crosshill]

Food Wishes Go to asia for a few years, and you will probably stop caring about doubledipping altogether. It's a matter of perception and custom. Just dont be sick

[@brooke.clingerman]

Jason Clingerman Chef John on double dipping /\

[@systemfailure101]

Food Wishes Chef, can you please show us how to make eggplant mash, instead of potato mash?

[@hippodinoreserve6090]

Food Wishes If you like Baba Ganouj, you'll love Patlican Salastasi.

[@peterandersson3812]

I love Lebanese food. I’ve been to Beirut a couple of times and I’ve eaten in good Middle-East restaurants around the world. This recepie is hands down THE BEST BABAGANOUSH I’VE EVER HAD!!

[@allentatum2775]

John is so upbeat, self-depreciationing, funny and one can hear his excitement and love for cooking and eating the results!

[@3o9afa]

I'm Arab so we use a lot of eggplants in our cooking, but I've never heard of the male female thing. Anyway, it's a great advice and I think I'm gonna bother everyone I meet with it

[@curiousSOUL22]

+3o9afa haha yes! Bother them!

[@doina7]

I just bothered my mom about it. Made me look smart!

[@herbertstahl7990]

3o9afa 778

[@jamesgaffney7480]

“Male” and “female” eggplant is a case of unfortunate terminology. “Vegetables,” such as eggplant, peppers, tomatoes, cucumbers and squash, are - botanically speaking - really fruits. The fruits themselves can’t be considered “male or female. “Male pollen was transferred to female parts of the flower, resulting in the fruit we eat. Different varieties of eggplant may be more bitter and contain more noticeable seeds than others. Also, as an eggplant fruit matures, the seeds become more noticeable. So an eggplant picked when very mature to over-mature might appear “seedier” than others picked when less mature, even those from the same plant. Pick eggplant fruits when full size is reached but while the exterior is still a glossy purple. Once the exterior becomes dull purple, the eggplant fruit is over-mature.

[@sandracarli1110]

In Italy we say there is male and female fennel bulbs. In fact some fennel bulbs are very rounded and fleshy while the male ones are long and not so good to cook. The same is true for zucchini flowers which we use fried. I had never heard of eggplants having differences. That was interesting.

[@TylerWashington]

He has the perfect teaching voice!!! You know like the one who reads the books, explains the science project, and helps with arts and crafts you guys know the voice the fun elementary school teacher you’ll never forget 😌

[@balzonurchin]

I love how this guys sounds like he's surprised about everything he's saying.

[@mdarifRRT]

balzonurchin ROFL 🤣

[@debschannel6838]

I just love it though. He is truly a pleasure to listen to. At least in my humble opinion. :)

[@coreyjacq]

balzonurchin he sounds like start and stop traffic

[@zhaque725]

Hahahaha

[@somedude8807]

Lol. Sounds like he’s reading from a script.

[@Pamsherbalrem]

How can someone dislike your videos??? You are the mario world of cooking. I freakin lov ur voice and the enthusiasm!

[@mystic6059]

Greetings from Europe - Greece. Chef John you are a source of knowledge and truly your KZbin channel is a pearl in the ocean of information. I dare to recommend this dish with olive oil, vinegar, basil, parsley, garlic and walnuts. chef john we love you

[@meshallrazoog]

Wow I just tried your tricks and came back amazing, To the people who wants to know what "baba ghanoush" means here is the story : baba ghanoush is a dish from Lebanon and the story says that in the first century there was a priest called ghanoush every one loved him and one of his students cooked him an eggplant dish and the priest out of kindness gave the dish to the poor people and every one loved it! So they named the dish after him, and baba in Arabic actually papa which means "father" so the translation is "father ghanoush".

[@junepassingthrouthegate8810]

Meshall Al-razoog Ohhh, that's really moving, what a nice origin story.

[@sarahalotaibi1230]

thatpat1 Ali Papa! But for South Asians or the 1001 Arabian nights it refers to thieves!

[@dogantosun6909]

Thought the name is Jewish

[@rajabouzeid8801]

Actually its ghannouj which means spoiled one

[@ilenecashman7905]

Thank you so much for the history, loved it!

[@LifebyMikeG]

damn, that is the real deal baba right there. That eggplant tip is game changing, one of my favorite veggies of all time and I was clueless!

[@MoniBahaa]

Brothers Green Eats Awesome you guys check Chef John's channel! I love yours too :)

[@curiousSOUL22]

+Brothers Green Eats ehhh looky looky who it is! Two of my favourite bros! :-) Totes agree about the eggplant tip... And so many opportunities for dirty jokes there, and he didn't even make one! I'm impressed lol. I think it was too much of an easy target.. don't even need to make a sexual joke because it's so obvious haha

[@curiousSOUL22]

+Brothers Green Eats Don't get me wrong though, if you guys ever make a sexual joke about an eggplant, I'd totally be on board with it! It never feels sleazy, just funny. You're both adorable, I love ya!

[@raheeemaquaderi2188]

Brothers Green Eats mine too

[@michellem4084]

These brothers are just foodies... love ur channel too

[@rasheedamadani2259]

Try applying a thin dab of sesame oil over the eggplants, before toasting it on the fire... The smokiness along with the sweetness of sesame oil, the baba ghanoush is gonna taste like heaven!!

[@Fredd00007]

Would this taste better or worse if I add some garlic too while grilling the eggplants?

[@honeyboiii]

@@Fredd00007 it gives a very good flavor

[@honeyboiii]

@@Fredd00007 make narrow, deep cuts and put a single clove in each. Then roast it in the grill.

[@HelloGreen]

Rasheeda Madani I like this idea!

[@King-pv8fk]

@@honeyboiii and maybe pull them out after and if it isn't garlicy enough, add it (finely chopped) to the ganoush

[@mohammadkamruddin7648]

It is like almost "Begun Bhartta" in Bangladesh. We use chopped onion, coriander leaves, roasted green chillis & mastard oil with roasted eggplant.

[@poorvakelkar6523]

Exactly!! Even in India...

[@Gabriel-of-YouTube]

Yes, some finely chopped onion is great!

[@ug-lee3769]

Brother its begun poda

[@rakatan8930]

Baigan Choka

[@balkaranmahabir8557]

Exactly

[@Dragon_of_1984]

I remember having this at a friend's place and it was simply wonderful... and then his mom brought out another plate full of the dip and that was like magic...

[@1artisticwings]

I love your small humours additions to your instructions

[@curiousSOUL22]

You are SUCH a good teacher, Chef John! You've got to be one of the best teachers I know! You have skill, a true love for your subject, and a perfect delivery method! -Your lessons are interesting (both visually and vocally) -You're serious about your food but you keep things fun - The lessons are varied (from easy to more advanced recipes) (also recipes taken from different cultures around the world) - You throw in a joke every now and then to keep it light (less pressure makes me more receptive and positive to receiving the lesson!) - You throw in random facts, and you repeat repeat repeat the important ones! You're addictive! ""aesthetically challenged'' .. ''spoondentations'' ... You're a genius, seriously Teacher Chef John!! And the KZbin world is a better place for having you! (and in turn, the actual world!)

[@paulawaxman3617]

I love Chef John! He explains everything so clearly and his recipes are really great too! And a little bit of humor added makes the meal!

[@rodsandoval8655]

I love this guy, love his videos. My grandmother is from Lebanon and she always smoked the eggplants over a grill for the beautiful smoked flavour. This recipe is very close to the way she makes it.

[@girliedog]

When I roast my eggplant, I also roast a head of garlic which I squeeze into the mixture yum.

[@foreverinbloom14]

I wish I could meet you John, you're humorous and one of the best chefs on KZbin.

[@SuperSojourn]

Someone I know who shall remain nameless once (or twice) used peanut butter instead of tahini and no one seemed to notice. I think I got away with it. Thankfully none of my guests, that time, were Lebanese. I mean my friend's guests.

[@Mcfirefly2]

They were too busy trying to decide if you were Socrates.

[@Fredd00007]

They don't even taste remotely similar

[@aromany]

There is a similar sudanese dish that actually uses peanut butter..

[@Butterfieldowl]

Tahini tastes like PB to me

[@AltimaNEO]

unsweetened peanut butter tastes a lot like tahini.

[@Corkeyw]

I love the way you talk lol, it's soothing and your wording is unique!

[@tony69979]

Chef John i love you I am from Lebanon and i was saying while watching i hope he knows the yogurt trick and you did! So yeah chef John you're awesome

[@KeskinCookin]

Check out my recipe as well.

[@DavidEFarner]

I was working in the kitchen and I had to rewind and make sure that I heard what I heard, and I did...”You are the Lyndon LaRouche of your baba ghanouj” ... hysterical!! Thats one for the kids to research... I love you, Chef John! You crack me up!

[@DavidEFarner]

I remembered slots and spots, but got it backwards☹️ oh well. Next time. It’ll be delish anyway.

[@DavidEFarner]

“And speaking of brainwashing...”

[@DavidEFarner]

Spots had loads of seeds☹️

[@ReginaReRoma]

In Syria we add garlic, it will make the taste amazing.. and in reply to some of the comments regarding adding tomatoes, it is not necessary at all to add it since it will change the taste greatly. one should be able to enjoy more the taste of the eggplant.

[@sarahmasanda5609]

He added garlic in the beginning easy to miss

[@ivanboskovic1260]

@@sarahmasanda5609 Also goes sheep cheese and walnuts = maligiano.

[@cherylcogan3542]

He added some, but not much. I'd add 2 - 3 times that amount. At least. I also thought that more tahini was added, but in any case, it's according to taste so I guess it's okay.

[@YousifWife]

He already added garlic

[@saividhyakannan]

@@ivanboskovic1260 that sounds yummy

[@artistmama1]

I have been growing eggplant in my garden every year for he past 30 years, and I never knew the difference between a male plant and a female plant. I always count it a blessing that I learn something new almost every day! Thank you! Such great info!

[@bengt_axle]

There is no such thing as a male or female eggplant. It is just a term invented by the food industry to make it easier to identify the different number of seeds. I believe that this corresponds to a different level of maturity of the fruit.

[@lclkm]

Amazing recipe as usual! Sometimes in Syria we add a drizzle of pomegranate molasses and it is very tasty! It is usually served as a dipping in grill parties.

[@Fredd00007]

Now I have to figure out how to make that molasses

[@1autumn-soul]

Freddy Abraham No body makes it home. Buy a bottle from any middle eastern store. It’s cheap about $3.99 for a 500 ml bottle . You can also garnish with pomegranates n some crushed walnuts 🙂

[@Fredd00007]

@@1autumn-soul Thanks! I shall try the latter and see how it comes out

[@urbanchili]

I love this! I got an recipe from a Greek woman about 30 years ago. It doesn't include tahini, mint or paprika, but roasted fine chopped red bell pepper and parsley. Also she said to keep it away from iron/steel because it will change the colour of it.

[@1autumn-soul]

This is the Arab way🙂

[@aurorab6796]

Don't they call it something different in Greece. It seems like it is called different things in different areas, with slightly different ingredients, but still eggplant based and similar flavor. Except the Greek version I had was even better and slightly sweet, they called it melitzanosalata. Unfortunately they place I used to get it closed several years ago.

[@marie-suzankalogeropoulos9249]

Hello, another slight difference, with Greek versions, is the adding of vinegar rather than lemon juice. And then, whether red wine vinegar, or cider or white wine, will also be a contrast. But this definitely pushes it over to the salata (salad) side, rather than the richness of tahini or dairy element... And one might like to keep the pungent juice rather than strain it, as well, for extra flavor. TIP for those who have a hard time stomaching fresh garlic : roasting it does tone it down. Or, use garlic flakes, flavourful enough, without the digestive issues...

[@urbanchili]

@@marie-suzankalogeropoulos9249 Yes. The recipe she gave me was with white vinegar.

[@erliebernardo8144]

Can’t wait to try this. So yummy cant wait to try it. We love toasted eggplants here in the Philippines. After its toasted we take out the burned skin, we flatten it and cook it in a pan with scrambled eggs. A home favorite.

[@ronin_11b94]

I have never heard about that eggplant male/female trick! Thank you

[@Boobalopbop]

Sooooo useful! I used to wonder how to pick eggplants with less seeds, I had no idea of the male/ female thing. Chef John is the best!

[@Hakimababe]

Ameer Fisher me too😂

[@username7735]

its same for a lot of plants. My grandma used to teach me how to pick all kinds of fruits and veggies when she sent me to the store. It's mostly common knowledge in Eastern Europe I think.

[@emmiwemmy]

Because there is no such thing as "male" or "female" eggplants. It is made up. If some shapes of eggplants taste better it isn't because of their sex.

[@Brandon-yr3nj]

memmi uh no, they definitely do exist. ‘female’ eggplants, and many other plants, have more seeds. seeds are bitter, and thus females are less flavorful.

[@leanna20]

Mind blown!! I'm from Trinidad and we call that dish 'Roti & Baigan Choka'..it's quite the local favorite..

[@junkievideo]

I am guessing you are Indian by ancestry

[@dasalekhya]

SabretootH Half of Trinidadians are of South Asian ancestry

[@leanna20]

East Indian yes..

[@Musazkhan82]

Im from Fiji and we also make this with onions chillies minus tge tahini and call it baigan choka... peace out to the Caribbean

[@neelashreedey7339]

@@leanna20 I'm also east Indian. Bengali. We also call it begun chokha. 😆

[@JayAntoinette]

Baba Ghanoush sounds like the name of an old lady who lives in a secluded cottage deep in the woods and knits uncomfortable sweaters. Recipe looks yummy though!

[@Fadel_Abbas]

Baba = papa = something that has to do with a man/father. So I have no idea how that sounds like a woman's name X'D. It's like if the name of the dish was Mama Ghanoush and you said it sounded like a man's name.

[@Xn7000]

Fadel Show While that's true linguistically, most of us who aren't familiar with the languages where that's true would think of Baba Yaga first, you know, the old lady that lives in the forest and counts spoons.

[@JayAntoinette]

Christian Milke *Baba Yaga!* That's who I was thinking of! For the life of me it was slipping my mind… Thanks lol

[@Kees1463]

Fadel Show I think because in the fairy tale it is Baba Yaga, a witch and a woman. She lives in a hut that stands on chicken feet. She has nothing to do with eggplant as far as i know, but i don't know that for shure of course. I mean, if her hut walks around on chicken feet, she might as well have a cousin that's named Ghanoush and that cooks eggplant...

[@dwaynewladyka577]

Baba is grandmother in Ukrainian.

[@patrizia6731]

Dear Chef John I made your babaghanoush yesterday and it was such a success, thanks for sharing this recipe and for the very clear explanation!

[@blanchekonieczka9935]

One of my ex bosses was from Israel and he used to roast eggplant every Friday for his family's Shabbat dinner. Sometimes he'd make a recipe similar to yours and sometimes he'd just add diced tomatoes, diced purple onion, salt, pepper, fresh minced garlic, fresh parsley and lemon juice. It was a delicious, refreshing salad.

[@SIRLASEDARCHI]

Israelies like and cook Arab food dint you know that?!!

[@blanchekonieczka9935]

@@SIRLASEDARCHI His family immigrated from Iraq to Israel in the 1950s so their favored cuisine must have been Iraqi. Whether you call it Arab or Middle Eastern food it's still delicious.

[@helengarrett6378]

Just made the tomato, garlic onion variety. I like babba ganoush but was brought up on the tomato onion type and I like it better because it is not so smoothe. The chuncky bits have a nice mouth feel. Good flavor too. I do go a bit heavy on the garlic and use finley sliced green onions(scallions) instead of red onion and the tomato is diced fine. All the juicy tomato part on the board is discarded with the seeds and I only use the fleshy part.

[@blanchekonieczka9935]

@@helengarrett6378 oh, that sounds delicious!

[@helengarrett6378]

@@blanchekonieczka9935 It was. I am diabetic so veggies are a gigantic part of my diet. I bought three eggplants and ate them for days. Now I have swiss chard which I will saute in a little olive oil with lots of sauteed onions, a pinch of red pepper flakesa tiny pinch of salt, pepper and a couple of big cloves of garlic chopped as fine as I can get them. Rather than more olive oil I might add a tiny splash of water at the end so the greens steam a bit to finish cooking. Then add a drained, rinsed can of cannelini beans and I have dinner for two days. If I cook I cook for more than one day because I cannot eat prepared food. Either there are too many carbs, sugar fat or salt. So I cook alot and cook ahead so I don't have a continual mess in the kitchem.

[@GypsyTheGoatOnTube]

always wanted to try. looks great. love your humour. you are very clear in your teaching which I love. your voice is also very cheerful. thankyou

[@pastorofmuppets7654]

Man that intonation. I'd love to listen to your podcasts all day long

[@RaahPolo]

It’s fucking annoying

[@apokatastasian2831]

Its like being hypnotized by brian posein after some great blow

[@Creative_Clouds_]

It's nice that he does this recipe during Ramadan. Very festive :)

[@pratyakhona]

This is my happy place .. to watch chef johns videos :-) love that u have shown difference between male and female egg plant ... i want to try out this recipe.

[@donaldperez7981]

Thank you chef John. Job well done. The way you explained the recipe as the video was playing was amazing. Very simple into the point unlike other videos I've seen.

[@lisakaye6923]

Do you speak in real life with this same cadence???

[@Deadly_fox512]

I hope so. Lol

[@สุดาพรทะนันไชย]

I can not catch up with his words.

[@susiemcd3941]

I hope so, too! He sounds incredibly professional!

[@MrMowky]

I hope he doesn't - every sentence ends with a high note and it sounds strange, almost questioning.

[@adamdymke8004]

He does not. I was disappointed.

[@therustyfisherman7922]

I've always had this with toasted crushed chestnuts sprinkled on top. Amazing!

[@Beatngu23]

"You are the lindon larouche of your babba ganouche " this man is my spirit animal.

[@moleratical7634]

I laughed at that, then I lost it at the brainwashing crack.

[@rosalindmartin4469]

😅👀 ...having been accosted by Lyndon LaRouchers in olden days I couldn't believe what his mind springs up with. Hail on, Sir John🎶

[@avitony35]

Am I the only one that LOVES the way he talks ? Great vid !

[@simonmorter9341]

Chef John thank you for everything you do for the people

[@brett327]

Dude, your voice inflection is awesome. It enhances the underlying sarcasm.

[@itsoktoplaywithfood]

Tip: try NOT using metal when handling eggplants ! ( it oxidize the eggplant) Use instead a plastic , ceramic or wood bowl, knife etc. great recipe.

[@bhaaratsharma6023]

It's stainless steel, so it's ok. It doesn't react with food.

[@ThePayola123]

Only this culinary genius can bring together Lyndon Larouche with a recipe for Baba Ganoush.

[@lisalisa1435]

That was good, wasn't it!!

[@SuperKatenova]

ive used Japanese eggplants and they are all definitely same sex! but the younger ones have smaller or less developed seeds. always, the best baba I've made and its not a staple in our house, nothing beats the taste of the grilled and charred eggplant, thank you again chef John for another stellar recipe ! also just simply enjoyable to listen to you.

[@wheezysqueezebox7651]

I couldn't remember, why I bought that jar of tahini, now I know! Already roasted an eggplant! Gonna make, a very small dish of Baba Ganoush! Thanks, Chef John!

[@steelyspielbergo]

The female ones have slot shaped things.....how to remember this?

[@bob-jones]

original

[@joddle23]

Dude.

[@sarahmasanda5609]

Dotnotslash

[@dbirdeycapozzi9807]

Remember the saying: "DotsNot Slots"

[@christwist8455]

Dots not thots

[@funkyboodah]

lol omg dude, i haven't laughed and learned so much since watching The Urban Peasant (80s Canadian cooking show). You sir, rock.

[@charlottehardwick5728]

Can you get the smokey flavor by using a little Smokey Paprika?

[@Fredd00007]

I'm not sure if adding a dash of spiciness would go well with this dip. It has more of a fresh and tangy character imo.

[@kawtharmrzook7747]

Actually you can grill the eggplant on your "stove's fire" for the smokey flavor , but please don't burn down your kitchen or hands

[@bevocjohnson]

I love this dude's voice! Very calming.

[@DiannaMad]

We also cook this in Romania. The recipe that my family always makes is a little bit easyer. We make homemade mayonaise in the food processor( an egg yolk with a spoon of store-bought mustard mixed gradually with about 100 ml of oil ) then add the eggplants, very finely chopped onion, salt and pepper and mix untill the eggplant has turned into a paste. And i like to eat it warm with homemade whole bread and fresh tomatoes. Just typing this made my mouth water.

[@jamesarthurbanta9788]

Chef John this recipe turned out amazing!!! Your Lyndon LaRouche joke had me laughing so hard for over an hour! You are by far my favorite KZbinr!!!

[@updownstate]

Chef John wedding cake: flour, eggs, cayenne, vanilla......

[@matthiafox]

damn Diane, you made my day !

[@rosalindmartin4469]

Icing on that Cake😘

[@gardenbee583]

Sir, you are so hilarious and such a good cook. I loved listening to you🙏

[@ertanagaoglu6649]

In Turkiye, we also add yogurt too. And I think tahini is just tahini, tahini sauce is a bit redundant. great recipe! thank you John!

[@StephenJohnson-jb7xe]

When I watched your Eggplant escabeche recipe you mentioned that it was your second favorite way to eat eggplant, my first thought was "Baba Ghanoush is my favorite". Eggplant Escabeche is my second favorite, I make it a lot and I am about to make it today for my sister.

[@rfhero71]

“Add a Little Cayanne pepper. Raise your hand if you’re surprised!”

[@cree6594]

✋

[@marzanhamid1248]

i come here for the dad jokes

[@junkievideo]

Hahahahhahahah...so do i

[@Anna-loves-you]

We all do 😂❤️

[@johanesmuylargo]

yeah Chef John is hilarious

[@observer698]

me too :)

[@coadamolx0100]

Ah yes one of my dad favourite foods , he also adds garlic to it which makes it a lot better imo

[@WeAreCameron]

chef johns videos never get old because chef john is the truth and the truth doesn't get old

[@joannevardakis873]

Love, love, love your reciepie, please don’t leave, I will be lost without u, amazing reciepie.😘

[@emilyhancock3456]

So interesting! Had no idea about the different types of eggplant!

[@OutSidrQQn]

My eight year old daughter asked me what is a sheep's favorite food? Baaabaaa ganoush.

[@hkgs_knight4216]

@Hookers n' Cocaine youbneed to chill

[@beverleerose4571]

Yum chef John I love eggplant.

[@koalaparklaundromat6197]

Very much appreciate this - I have dinner guests on Saturday and my favourite vegetable in the world is aubergine....so I'm making this for my guests - adored the male/female tip - wow! Thank you for sharing your knowledge - much appreciated.

[@TheClayone]

I love this commentator!!! Blessings to ALL!

[@MrRenee77]

Your voice alone entertains me... the great recipes are just an extra lol

[@thepersonwhocomentz]

Chef John, how would this end up making a slippery hummus by using too much Tahini sauce if hummus is made with chickpeas and not eggplant?

[@foodwishes]

thepersonwhocomentz The tahini flavor will overwhelm the eggplant flavor, and it will taste more like hummus.

[@knifeforkandaspoon]

thepersonwhocomentz Isn't baba ghanoush basically eggplant hummus? They share exactly the same basic ingredients.

[@beckyholt]

thepersonwhocomentz It's about layers of flavor, creating a symphony exciting the taste buds and not killing them with one.

[@Greyswyndir]

drk321 Believe it or not you can substitute peanut butter for the Tahini paste and most people will not even notice. My Aunt taught me that trick. Peanut butter is easily found in any American pantry while Tahini paste can be a bit hard to find sometimes. Ever heard of Feta cheese being added to the Baba? I swear an Iranian joint around the corner from me adds it to his Baba Ghanoush.

[@Tugrul]

Greyswyndir I am so giving peanu butter a try. I'll buy tahini sauce just for this and it'll sit in my cupboard till it molds. I don't even know how long it's shelf life is.

[@acrophobe]

The problem with the saying "dots not slots" is that every time I get to the eggplants in the produce aisle I can't remember if it's "dots not slots" or "slots not dots" LMAO

[@samwhinni4993]

same here!!!🤣🤣🤣

[@arthas640]

Remember, eggplants are like women: you want to look for the slit before you take them home. Except for the sake of this anology you're actually looking for a dude eggplant so leave the slit ones at the club/super market. I guess this is a long winded way of saying you want to find a trap and take him home before things get steamy and you start mashing

[@hofhofandaway]

D comes before s, if that helps! 😄

[@italiana626sc]

Alphabetical!

[@kasperwienk96]

Little trick: Dots not sluts

[@idahopotato6751]

Store bought is so much like baby food. Real adults make it fresh. Thanks for the great video.

[@slam854]

I am going to try this & I bet be amazed by the flavor. Just got a food mill which I think would work very well here. Processors and blender chop up the not best flavored parts while a mill separates them out. I would like to see what you can do with one. Food mill is a must for Passata.

[@207112351]

Actually this dish is called “mutabal”. The “baba ganoush” has no yogurt or tahina in it, only eggplant, lemon juice, garlic, and vegetables like tomatoes, onions, and parsley... many mix up the two.

[@e.b.4379]

Ah, thanks for clarifying. I didn't know that! It explains why in some places the Baba ganoush looks completely different to what I used to think was baba ganoush. It's actually mutabal I like. Next time I know what to order.. :)

[@MsRawan9]

I was just about to say the same .., was looking to c if someone else already did.

[@jazztryppyn8445]

He said it was his take on it. Chef-istic liberty.

[@MsRawan9]

jazz tryppyn not sure about that since this is the exact recipe of mutabal and it’s how we make it ...no liberties taken

[@207112351]

jazz tryppyn not true, he has mistaken the name, this dish is called mutabbal, and that is exactly how we make it. Baba-ghanosh is a different thing. He probably didn’t know that.

[@dylanarchangel2673]

***ANOMALY WANTS TO KNOW YOUR LOCATION***

[@ethanii7544]

*choking on vodka milk* _baaabuaa_

[@Anti-leftist7777]

Five five five, eleven, five five, one one one one one one two NE Thirteenth avenue, Numbersville Kentucky. That's five.....five....five.....eleven...five...five...one...one...one...one...one ...one....two NE thirteenth avenue, Numbersville, Kentucky...094090940930-0------

[@Denzix]

*-Satan's voice-* bhha bha buabo

[@chykcha]

Thanks, John! I made your baba ganoush and it was delicious! I also made the lemon ricotta pancakes, and wow! Yummy!

[@GrannyReplica]

I had no idea about the male/female eggpants. Super nifty. Loved the video, now I finally know what goes into Baba ghanoush. Also loved the very lively descriptions with just the right amount of funny-witty. 🙂

[@laraibtayyaba3808]

I absolutely loved your voice over, it's full of taste and energy! Love

[@voszinga7701]

You're supposed to let them drain for a couple of hours, just after you've salted them. Less watery, better it tastes.

[@athenastewart9167]

Yes! pulls out the bitter taste.

[@computerchannel5648]

Perfect... also add a bit of paprika

[@laurachatfield4142]

I've been wanting this recipe! First discovered it at Pita Pit restaurant and fell in love.

[@mvcybron]

Thank you chef. Always wondered why some of my egg plays had so many seeds. That helps a lot. In my experience, the ones with less seeds taste a lot better. You should try to make “baigan ka bharta”. It’s an Indian roasted egg plant dish.

[@MattUebel]

>"never serve anything that you haven't tasted first, alright?" // Yes sir.

[@PatrickRyan]

SO making this.

[@DaniloRiffo]

we also saw a situation where the freakishly small wooden spoon is actually the best choice :D

[@artistic70]

Nice way to make that what we call "eggplant-salad" (melitzanosalata) - An alternative would be to add crushed wall-nuts in it, and I think garlic is "add to taste", makes an excellent spicy dip :)

[@delphinekirkland1757]

Wow, yeah, I've been growing eggplant for decades and never knew there were males and females. That'll really come in handy when saving seeds. Thanks!

[@mountaverage2706]

It's not true. Eggplants are fruits like any other. Fruits have no male or female sex. They are made from the female parts of the flower that has both female and male parts. But every eggplant is made from the fertilized female parts of the flower.

[@delphinekirkland1757]

@@mountaverage2706 Seems odd for sure. Of course, there are fruit trees that require more than one tree...like Chickasaw plums.

[@patcarroll9234]

One of my favorite dishes because I love the flavor of eggplant sooo much. Can’t wait to try this on the grill.

[@niory]

Good i love your channel !

[@Fourops]

Chef John, thank you for the info about the female and male difference , it is quite helpful to know. However i'd like to add the real Lebanese version which is plain roasted eggplant, tahini, lemon juice, water , olive oil (for topping as well). The only decoration we do is sprinkling the Aleppo Red Pepper and Cumin . This is the basic and simple way of enjoying this cool vegetarian delicacy. Thank you.

[@freddiekinnaputi]

on Guam we add coconut milk onions lemon chillies goodeats

[@camouflagejumpsuit]

freddie naputi that sounds good

[@soweitsobitter9288]

sounds great, what are goodeats, couldnt find.

[@traderboi2662]

Hope you call it somthing else!

[@paths2202]

Good morning Chef John. We use a air fryer here in sunny Spain as the calor Gaz oven is a bit duff on temp. Anyway cooked the egg plants home grown, until soft, but upon mixing they very a little stringy. So after doing all the mixing,I'm afraid I blended it smoother. Was I wrong. ??

[@patricialescano8323]

Great recipe! Thanks for the eggplant male -female tip ,can't wait to try this!

[@OldManCookin]

Off the Chart Chef!! :)

[@ligma8772]

Baba Ghanoush sounds like sims language lol

[@hayleyduff]

Harobed YES hahahahahaha

[@Cornberry]

I can so picture that now lol

[@sissiben8093]

it is baba GHANOOJ and IT is not ARABIC language it is a SYRIAN DIALECT ^_^

[@JungleScene]

Sissi Ben i dont recall anyone saying it was arabic.... You came into this comments thread chomping at the bit to say this, didnt you?

[@sissiben8093]

noooo i'm not 1- i came to see the recipe , because i looooveee this dish. 2- i corrected the name of the dish because it was wrong. 3- i gave the source of name because many pele don't know the syrian dialect. 4- i added this ^_^ in the end just to say : hey guys it is friendly comment, but unfortunately you didn't see it !! ^_^

[@jimbutler1189]

What is the matter with his voice it rises and falls at random weird places.

[@TameTusker]

Wax and wane?:)

[@thatmom459]

I know. Please, I mean no offense, but when I watch a video that begins with this voice I immediately change it. Just my own personal preference of my ears and sanity.

[@nightdreamin]

I know it detracted from the video and made me not want to watch again for the recipe.

[@Taricus]

He's just not trying to be monotonous and is being playful

[@themaggattack]

Maybe it's because he's "sexing the eggplant" 😂

[@sarinaeliyakim845]

I followed your instructions to the letter but the parsley which I did not have at home. It came out very good. I added some pieces of the skin in the mixture and placed the whole thing in the food processor. The skin cooked on the coals added a good taste to the mixture. I also cooked 4 eggplants and froze some. Thanks.

[@Kaymitlit]

Thank you very much for this recipes and the female and male eggplant tip peace and love from Paris France