HI Meemie, I’m so glad you enjoyed it.

The recipe itself did not include this step with salting the eggplant halves. I almost made the same mistake but as I was waiting for the oven to preheat I was reading the comments and one person mentioned to salt it, wait 20 minutes and then pat dry before putting in the oven. Would be great to add that step to the recipe for those that “jump to the recipe” without reading all the pre-commentary.

Hi Henk, different countries, creative people, do add their own twists to babaghanoug. I’ll bet yours is wonderful and would love to try it.
I just returned from Egypt and our chef who I study with used a couple of ingredients that I added. He did happen to add tehina and also Sautéed onions, which I really love in this recipe. As an artist myself, I think the beautiful thing about cooking is we can create our own designs. But I certainly respect your traditions Thank you for your thoughts and comments❣️

Hi Kiki, I’m glad you enjoyed it! Thanks for sharing about how it turned out when roasting in the air fryer.

Your “Baba” recipe is delicious as a dip and spread. There are a couple of technical adjustments that I made to the instructions. I baked the eggplant at 425 degrees, because my parchment paper is safe up to that temperature, and EVOO has a smoke point of around 400 degrees. Cooking time took just a little longer.

Begore baking, sprinkle the cut sides of the aubergines with a liberal amount of salt, leave for 20 minutes and pat dry, removing as much salt as you can. This will remove most of the bitterness that you get in some types of aubergine.