" Baba Ghanoush is an eggplant dish that originated in Levant cuisine, frequently used for dipping. It is served mostly as an appetizer. ... In Turkish culture, it is called both baba ghanoush and patlican salatasi, which means eggplant salad."
The first time I tried this appetizer, was a few years ago in a Lebanese restaurant. To be honest, I didn't know what it was made of, so I went online to check it out. I found out it was made from eggplant.
Just this year, I started making it at home.
INGREDIENTS
✅2 small-to-medium eggplants
✅2 medium cloves of garlic
✅2 tablespoons lemon juice, more if necessary
✅¼ cup tahini
✅⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
✅2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
✅¾ teaspoon salt, to taste
✅¼ teaspoon ground cumin
✅Cilantro
Serving with warm or toasted pita bread
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