Babaganoush Recipe
Traditional grilled eggplant spread, with walnuts, garlic, and strained yogurt
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Ingredients
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Ingredients
Method
Directions
Prepare the Walnuts
While the eggplants are cooling, toast the walnuts in a dry skillet over medium heat for about 5 minutes until they are fragrant. Remove from heat and let cool.
Scoop the Flesh
Once the eggplants are cool enough to handle, cut them in half and scoop out the flesh into a mixing bowl.
Blend the Ingredients
In the mixing bowl with the eggplant flesh, add the toasted walnuts, minced garlic, strained yogurt, olive oil, lemon juice, salt, and black pepper. Use a fork or a food processor to blend until smooth and creamy.
Taste and Adjust
Taste the babaganoush and adjust the seasoning with more salt or lemon juice if needed.
Serve
Transfer the babaganoush to a serving bowl, drizzle with olive oil, and garnish with chopped fresh parsley. Serve with pita bread or vegetable sticks.
