Name: Baba Ghanouj
Yield: Makes about 1 3/4 cups
Ingredients: 2 1-pound eggplants, halved lengthwise; 1/4 cup olive oil; 1/4 cup tahini (sesame seed paste)*; 3 tablespoons fresh lemon juice; 1 garlic clove, chopped; Pita bread wedges

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home."

This Middle Eastern eggplant spread is also a delicious dip for raw vegetables.

Recipe notes

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