"I like this as a basic recipe, but there was way too much lemon. The babaganoush came out extremely sour and I usually like a lot of lemon. In fact, I hand squeezed my lemon juice and came out just shy of the recommended 2 oz. I tried to balance it by adding more tahini, but it didn't work. It's edible, but I won't be serving it to guests.

I love"

"This tastes very good, it's not healthy at all though. I will probably make this again in the future, but change a few things for nutritional reasons. I halved the recipe and used a smaller pan than the one featured in the instructional video. As for the amount of eggplant; one medium seemed to be enough. I bought extra thinking it was necessary, "

"There is no mention of when when to use the parsley. I love Mario Batali's restaurant Mozza and I've made one of his dishes featured on The Chew, and it was amazing! I made this recipe exactly as stated, with the exception of the parsley, and I was a little disappointed. I was concerned before I started as I usually add a butter and white wine whe""

"I haven't made this yet, but it sounds delicious. However, there is no mention of when when to use the parsley
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" I cut this recipe in half. Totally forgot to set some whole beans aside and pureed it all. I didn't have any cilantro or fresh parsley. I used dried parsley, cayenne,cumin and coriander along with salt and pepper. No eggs on hand, used some ground flax as a binder. After adding the bread crumbs, I tasted the mix and it just fell flat. Not enough ""