Probably the best Lebanese pizza ever made

Baba Ganoush is well known as one of the best dips to accompany pita bread. For those already familiar with this staple dish no explanation is necessary but for those new to Lebanese cuisine then baba ganoush is an eggplant dip. The baba ganoush recipe is easily found on Google if you type it in. Wrap an eggplant in aluminum foil and bake at 400 degrees Fahrenheit for an hour, depending on your oven’s settings.

I found the eggplant to be very wrinkled and soft after removing it from the oven. I waited for it to cool before I put it in the blender. A different touch that further made it even more lebanese was to add plain yogurt, a traditional component of the middle eastern eggplant stew fatteh dish. I garnished it with two garlic cloves, half a lemon juice, 3 tablespoons of tahini, and 2–3 tablespoons of plain yogurt, along with salt to taste.

The end is pretty self-explanatory. Taking the pita bread, I spread it with baba ganoush fatteh, then topped it with mozzarella cheese. Instead of adding basil or oregano to the cheese topping at the end, I sprinkled paprika on top before putting it in the oven. Then I baked it until the cheese melted, sometimes I prefer the cheese to have brown spots, but as long as it is melted, it is ready to eat. As soon as I placed it on the dish to try it, I was blown away by its taste!

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