How to Make Israeli Salad and Baba Ganoush for Israeli's Birthday!

Preheat the oven to 475 degrees.

Cut the top off the eggplant and slice it lengthwise.

Brush the cut side of the eggplant with olive oil and place it cut side down on a pan.

Bake the eggplant in the oven for 35-40 minutes until soft.

While the eggplant is baking, prepare the Israeli salad by peeling the cucumbers.

Chop the cucumbers, tomatoes, and bell pepper into small, uniform pieces.

Chop fresh mint and add it to the salad.

In a bowl, mix olive oil (about 1/3 cup), juice of 2 lemons, salt, and pepper to create the dressing.

Combine the chopped vegetables with the dressing and mix well.

Once the eggplant is done, let it cool in a colander to drain excess moisture.

Scoop out the flesh of the eggplant and add it to a blender.

Add lemon juice, olive oil (about 1 tablespoon), and 3 cloves of garlic to the blender with the eggplant flesh.

Blend until smooth.

Equipment Needed

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