In its most traditional form, baba ganoush is a simple dish of Lebanese origin consisting of roasted eggplant, olive oil, lemon juice and (sometimes) tahini, eaten as a dip for bread or pita. But we love iterating on the basic recipe, whether it’s by swapping other mashable vegetables for the eggplant (check out Michael Solomonov’s recipe for zucchini baba ganoush).
In our baba ganoush recipe, we stick with eggplants but tweak the classic cooking method for cooking them in cast iron by roasting halved eggplants in a skillet. This both speeds up cooking time and lightly caramelize the vegetable’s flesh, making for a more savory, roasty flavor.
And to get double duty out of your skillet, we pair the creamy dip with skillet-cooked pitas.