A Classic Babaganoush Recipe

Salma Hage Babaganoush Recipe

Inspired by last week's recipe, we decided to bring you a classic Babaganoush Recipe from another book we love but never reviewed - The Mezze Cookbook.

If you don't like eggplant, you need to try this deliciously smoky, garlicky dip. The tahini adds a rich and creamy nuttiness to this Middle Eastern classic.

This recipe becomes even better if you let the babaganoush sit for half an hour or so to allow the flavors to mingle before diving in with toasted pita breads.