I love eggplant, and I love dip; so whats better than some babaganoush?! Every time I went to a restaurant and this was on the menu, it was automatically in my order. My husband and I were going though a small tub in a day when I was buying it from our local organic grocery store. Now that I learnt this easy way to make it at home, I can make a huge fresh batch that lasts days for the same price as I was paying for a small bowl. My at home version also tastes so much lighter and fresher. This dish tastes better the next day, once the flavors merge together overnight. It is better to make this at least a few hours before serving. Be careful, it’s addicting!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serving size: 8-10
Ingredients
- 2 large eggplants
- 3 finely chopped large cloves of garlic
- 3 tbsp tahini
- 2 tbsp full fat yoghurt
- 1/4 cup fresh lemon juice
- 3/4 tsp sea salt
- Extra virgin olive oil
- 2 tbsp curly parsley (optional for garnish)
Serve with pita or crackers as a dip, or as a side to your mediterranean meal.
Instructions
- Preheat oven to 450F.
- Prick holes in to the eggplants and then place in to hot oven on a baking tray for 20 minutes.
- Occasionally rotate the eggplants to ensure the entire surface is charring and, therefore, creating a smoky flavor.
- When charred and thoroughly cooked, take out of the oven and let cool for a few minutes.
- Next, peel off the skin and spoon out the flesh in to a bowl.
- Now add in your tahini, yoghurt, garlic, lemon juice, sea salt, and pepper to your taste.
- Using a whisk, mash all your ingredients together and taste to your liking if more salt is needed.
- When ready, pour in to your serving dish and drizzle with some extra virgin olive oil and some curly parsley for garnish if you wish.
- Let sit in the fridge for at least 2 hours. The longer you wait to eat this, the better!
Chefzar Blog 