- 2 big eggplants
- 2 tbsp tahini (sesame paste)
- 2 tbsp lemon juice
- 2 tbsp yogurt (optional)
- 1 garlic, crushed
- Salt & pepper
Make a slit in the eggplant’s skin and place under a hot grill for a few minutes on each side or until the skin gets blackened on all sides.
Set aside to cool down, then peel the off skin and wash with cold water.
Place in a colander for a few minutes to get rid of all excess liquid.
Place the eggplants and the all of the other ingredients in a food processor to make into a dip, or you can alternatively crush the eggplants with a potato masher and mix with the other ingredients to get a rough mix.
Serve Baba Ghanouj cold topped with some olive oil and chopped parsley or fresh basil.