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