Olive oil or nonstick cooking spray 2 cup all-purpose flour 1 package active dry yeast 1 teaspoon sugar ½ teaspoon kosher salt 1 tablespoon olive oil ⅔ cup warm water (105°F to 115°F)
Baba Ganoush
3 medium eggplants (about 1 lb. each) ½ cup tahini (sesame seed paste) ¼ cup fresh Italian parsley leaves ¼ cup lemon juice 2 cloves garlic, peeled 1 teaspoon kosher salt 1 tablespoon olive oil Crushed red pepper (optional) Toasted baguette slices
To Make Ahead
Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.
