INGREDIENTS
- 2 big eggplants
- 2 tbsp tahini (sesame paste)
- 2 tbsp lemon juice
- 2 tbsp yogurt (optional)
- 1 garlic, crushed
- Salt & pepper
METHOD
Step 1
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.
Step 2
Set aside to cool down, then peel the off skin and wash with cold water.
Step 3
Place in a colander for a few minutes to get rid of all excess liquid.
Step 4
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.
Step 5
Serve Baba Ghanouj cold topped with some olive oil and chopped parsley or fresh basil.
