PREP TIME
5 mins
COOK TIME
5 mins
COURSE
Salad Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
4 People
CALORIES
not defined
-
2
big eggplants
-
2
tbsp
tahini (sesame paste)
-
2
tbsp
lemon juice
-
2
tbsp
yogurt (optional)
-
1
garlic, crushed
-
Salt & pepper
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.
2. Set aside to cool down, then peel the off skin and wash
with cold water.
3. Place in a colander for a few minutes to get rid of all
excess liquid.
4. Place the eggplants and 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.
5. Serve Baba Ghanouj cold topped with some olive oil and
chopped parsley or fresh basil.
KEYWORD
not defined