Babaganoush is a classic Lebanese eggplant dip that shines when made with fresh ingredients and a touch of smokiness. The key is to use good-quality olive oil, fresh eggplant (to avoid bitterness), and grill the eggplant until it’s charred and tender for that deep, smoky flavor. If you can’t grill, the broiler works—just keep the...Read More

INGREDIENTS: 2 large or 3 small seedless eggplants 1/4 cup olive oil 1 onion, peeled and thinly sliced 4 cloves garlic, peeled and crushed 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup yogurt, drained in cheesecloth for 3 hours 1 tablespoon chopped fresh mint, or 1 teaspoon dried mint 1/4 teaspoon saffron...Read More