Baba Ganoush
Matar has been making his patron-favorite baba ganoush recipe for more than 15 years, and he says his secret is his special tahini. Recipe adapted from Riad Matar of Riad’s Mediterranean Dining.
Ingredients
- 1 to 2 large purple eggplants, whole
- Tahini (about ⅓ cup is a good start)
- Several cloves of fresh garlic, peeled
- Juice of 1 lemon
- Sea salt to taste
- Olive oil for serving
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