Fire-Roasted Baba Ghanoush

Abbie: The fun part about making this baba ghanoush is cooking the eggplant on your stovetop directly over the flame. The smell that comes off the eggplant as the raw flame licks around its skin is absolutely delightful. It’s aromatherapy in the kitchen. This particular method creates an earthy, smoky, barbecue-like flavor. It’s great on its own as a dip for chips, veggies, or crostini and is also a nice addition to a mezze.