Babaganoush Recipe
Eggplants, lemon, teaspoon of tahini, garlic, thick yogurt, Olive oil and parsley for topping
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplants
Preheat your oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for about 30-40 minutes until the skin is charred and the flesh is tender. Remove from the oven and let them cool.
- 2
Prepare the Mixture
Once the eggplants have cooled, peel off the charred skin and scoop the flesh into a mixing bowl. Add the lemon juice, tahini, minced garlic, and thick yogurt. Mix until smooth and creamy.
- 3
Add Olive Oil
Drizzle in the olive oil and stir to combine. Adjust seasoning with salt if needed.
- 4
Serve
Transfer the babaganoush to a serving dish. Drizzle with extra olive oil and sprinkle chopped parsley on top. Serve with pita bread or vegetables.
