Baba ganoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. Baba ganoush is a famous appetizer dish of lebanese, syrian, palestainian and jordanian cuisines.
- 1 Large Eggplant
- 2-3 tablespoons Tahini
- Juice of 1 or 2 Lemons
- 2-3 tablespoons of yogurt
- 2 cloves Garlic (Crushed)
- 1 teaspoon of Salt
- Grill the eggplant over a flame until the skin blisters.
- Remove the skin, chop the pulp coarsely, and squeeze out some of the bitter juice.
- Stir in garlic, yogurt and salt, alternatively adding tahini and lemon juice until you are pleased with the flavor.
- Pour into several small shallow serving dishes.
- Drizzle a bit of olive oil.
- Serve with pieces of Arabic bread.