• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Large eggplant - 1, roasted, peeled, and chopped

  2. Tahini - 2 tablespoons

  3. Juice of half a lemon

  4. Extra virgin olive oil - 3 tablespoons

  5. Garlic - 1 large clove, crushed

  6. Plain low fat yogurt - 1/4 cup

  7. Salt - a pinch

  8. Pepper - a dash

  9. Fresh parsley - few sprigs, chopped, for garnishing

Instructions Jump to Ingredients ↑

  1. Directions MAKING How to Roast an Eggplant:

  2. Place the eggplant on a baking sheet and pop it into a 400 degree oven for about 20 minutes on each side. Let it cool for a couple of minutes. Peel it and cut it out.

  3. For the Baba Ganoush:

  4. In a blender take cut egg plant. Add garlic, tahini, lemon juice, plain yoghurt, extra virgin olive oil, salt and fresh black pepper. Blend it well. You need a creamy consistency. So if it is thick add more oil or a splash of water.

  5. SERVING 3. Pour the Baba Ganoush from the blender into the serving plate. Serve it with pita bread and top it with a sprinkle of extra virgin olive oil and chopped parsley.


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