Babaghanoush is a celebrated Levantine appetizer. This smoky and creamy dip, incredible addition to your mezze table for your guests to enjoy with a cocktail or a glass of wine. It can last in the refrigerator for days, and is very easy to make . Simply put in a bowl, drizzle extra virgin olive oil and serve it with warm pita bread. 

How to Make IT

Ingredients:

• 2 large eggplants
• 2 cloves of garlic
• 1/3 cup tahini
• 3 tbsp lemon juice
• 1 tsp salt
• One tsp salt
• 2 tbsp olive oil or more
• 2 tbsp flat chopped parsley

Steps

• Preheat the oven to med on broiler setting.
• Pierce the eggplants from three to four places. This helps the eggplants run the juices and make it more charred.
• Place the eggplants on a baking sheet on a pan and put it to top racking making it close to the broiler.
• Cook for about 35-40 minutes while turning them to each side.
• Once cooked, put them in a plastic bag for about 10 minutes.
• Scoop out the flesh in a bowl.
• Mash it with fork leaving some chunky pieces.
• To have smooth creamy garlic mesh it in mortar and pestle.
• Add the salt, garlic, tahini lemon juice and mix it very well.
• Transfer it in a pretty bowl, drizzle generous amount of olive oil and garnish with the chopped parsley.

Note: Tahini must be fresh, it can be tested by tilting the jar and if it’s separated from the oil it is not great to work with.