At restaurants all over Israel, one of the nation’s favorite appetizers is, without a doubt, the smoky eggplant dish called baba ganoush.

It’s a traditional Levantine salad that is often eaten as a dip with pita bread, or to accompany other meals. To find out how to make it, click on the video, and check out the recipe below.

Baba ganoush


2 small eggplants

½ clove garlic

5-6 tablespoons raw tahini

Lemon juice


  1. Roast 2 small eggplants over a direct flame until charred.
  2. Place on tray and finish baking in the oven for 30 minutes on maximum temperature.
  3. When cool, cut down the center and scoop out flesh onto a cutting board.
  4. Chop finely and transfer to a bowl.
  5. Gratein ½ clove garlic.
  6. Mix in 5-6 tablespoons tahini, lemon juice, and salt and pepper.