Photo by Alex Lau, food styling by Andy Baraghani
The flavor of this woodsy, earthy Middle Eastern dip comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself. Alternatively, you can broil the eggplants in the oven, turning occasionally, until charred and tender. They might not end up as smoky, but the final dip will still taste great. Check out our other recipes for a truly flavorful Lebanese feast, and read more about Kamal Mouzawak, the restaurateur-hotelier-humanitarian behind the recipe.