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Baba ghanoush
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Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Impress with a zesty Middle Eastern dip.
Ingredients:
2 large (500g each) eggplants
48.00 gm tahini
65.63 gm lemon juice
62.50 ml Greek Style Yoghurt
36.40 gm olive oil
1.25 gm sweet paprika
Olive oil, to serve
Sweet paprika, to serve
Lebanese bread, to serve
Olives, to serve
Instructions:
Prepare the barbecue plate or chargrill by spraying it with oil and heating it over medium-high heat. Pierce each eggplant with a skewer or sharp knife 4 to 5 times. Grill the eggplants, turning occasionally, for 10 to 12 minutes until charred and softened. Allow to cool for 15 minutes before serving.
Prepare the eggplants by removing the ends, peeling off the skin, and roughly chopping the flesh. Place the chopped eggplant in a strainer over a bowl and let it drain for 10 minutes. Blend the drained eggplant with garlic, tahini, lemon juice, yogurt, oil, and paprika until smooth. Finally, season with salt and pepper to taste.
Transfer the mixture into a bowl. Top with a generous drizzle of oil and a sprinkle of paprika. Serve alongside freshly baked bread and a side of olives.