Levantine Mezze
Members
Slow-Roasted Baba Ganoush with Olives and Capers
This baba ganoush with Olives and Capers leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with care.
***** 4.8 · 950 ratings
Method
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
The rest of this recipe is for members.
Join to unlock all 10,008 recipes, including the full method and ingredient list here. Start with a 30-day free trial.
Start 30-day free trial I already subscribeMore Levantine Mezze
You might also like
Levantine Mezze
Members
Bright, herb-forward foul mudammas with Sea Salt and Thyme that proves levantine cooking is about restraint, n...
Levantine Mezze
Free
Simple Falafel with Tomato and Basil -- a levantine plate that comes together in about 63 minutes with pantry...
Levantine Mezze
Members
Bright, herb-forward labneh bowl that proves levantine cooking is about restraint, not shortcuts.
Levantine Mezze
Members
A levantine favorite: sumac onions, cooked low and slow so every layer of flavor has time to settle.