Babaghanouj Recipe

Directions

1. 1

   Roasting the Eggplant

   Preheat the oven to 400°F (200°C). Cut the eggplant in half lengthwise and place it on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 30-40 minutes, until the flesh is soft and slightly charred.

2. 2

   Preparing the Mixture

   Once the eggplant is roasted, let it cool slightly. Scoop out the flesh and place it into a food processor. Add the tahini, Greek yogurt, garlic, lemon juice, and additional salt to taste.

3. 3

   Blending

   Blend the mixture until smooth and creamy. You can adjust the consistency by adding a little more Greek yogurt or a drizzle of olive oil if needed.

4. 4

   Serving

   Transfer the Babaghanouj to a serving bowl. Drizzle with olive oil and, if desired, garnish with fresh herbs or a sprinkle of paprika. Serve with pita bread or fresh vegetables.