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Baba ghanoush
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Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 60 minutes
Add this flavorful, exotic dip to your Spring BBQ spread.
Ingredients:
48.00 gm tahini
1kg eggplant
125.00 ml Greek Style Yoghurt
42.00 gm lemon juice
0.60gm sea salt
Choppedfresh parsley, to serve
Olive oil, to serve
Instructions:
Preheat a barbecue plate on high, then reduce heat to low. Cook the eggplant, turning occasionally, for 45 minutes until it is golden brown and tender. Then, transfer it to a plate, cover with foil, and let it stand for 10 minutes until it cools down.
Peel off and discard the skin from the eggplant, then roughly chop the flesh. Allow it to cool completely.
Combine eggplant flesh, yogurt, lemon juice, tahini, garlic, and salt in a bowl. Mix well and garnish with fresh parsley and a drizzle of oil before serving.