Baba ganoush is one of those mezze dishes I keep coming back to. Smoky eggplant, tahini, lemon, and olive oil, nothing complicated, just a few good ingredients handled properly. It’s the kind of dip that quietly anchors a table, whether it’s part of a bigger meze spread or just something to scoop up with warm bread while dinner comes together. I usually make it when I have eggplants that need using or when I want something simple but satisfying on the table. It works just as