adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Babaghanoush
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate your celebration with a trendy Middle Eastern eggplant dip.
Ingredients:
  • 2 large (about 430g each) eggplants
  • 1 x 200g container natural yoghurt
  • 48.00 gm tahini (sesame paste)
  • 2 garlic cloves, crushed
  • 42.00 gm fresh lemon juice
  • Pinch of salt
  • Pinch of paprika, to garnish
  • 20.00 ml finely chopped fresh continental parsley, to garnish
  • Toasted Turkish bread, to serve
Instructions:
  • 1. Preheat your oven to a piping hot 220°C. 2. Use a skewer to pierce the eggplants all over and place them on a baking tray. 3. Roast the eggplants in the oven for about 50 minutes until they are tender. 4. Take the roasted eggplants out of the oven and let them cool for 15 minutes. 5. Gently peel the eggplants once they have cooled.
  • In a food processor, combine eggplant, yogurt, tahini, garlic, and lemon juice until velvety. Season with salt to taste.
  • Serve in a bowl and garnish with paprika and parsley. Enjoy with toasted Turkish bread.

Similar Recipes