Baba Ganoush

Love finding ways to make recipes Kosher. Love southern food, especially, but it all tastes good!

Baba Ganoush, alternatively known as chatzilim (Hebrew for eggplants), or eggplant dip, with its smoky, earthy, strong garlic flavor is sublime on pita bread, crackers, or in falafel filled pita pockets. My favorite way to enjoy baba ganoush is in an Israeli mezze buffet, including hummus, many salads, and various grilled kabobs.

This time of year, the farm market is full of eggplants in every color and shape. The versatile eggplant can be sliced and fried, made into cubes and fried, cooked in ratatouille, marinated, grilled, put in salad, and mashed with cheese to fill borekas.

Be sure to pick firm, unblemished, and perfectly shiny eggplants. Old eggplants can be seedy and bitter.

2 large eggplants

3 garlic cloves

½ cup tahini Paste

½ cup lemon juice

1 teaspoon salt

Directions at theglobaljewishkitchen.com

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