Baba Ganoush
This smokey eggplant dip was one of the first things I learned how to cook from my cooking mentor, Hilda Hataar. She is from Jordan and her restaurant was where I first learned to love food, to appreciate high quality ingredients prepared simply, with love. Most of her dishes are made with copious amounts of good olive oil, garlic, lemon juice and fresh herbs and this one is no exception. The silky texture and sweet earthy flavor of the eggplant is the perfect base for this glorious dip. One of my favorite things about this dish is that the goal is to really burn the eggplants, in this way, it so forgiving to the novice cook.
