Baba Ganoush with Natural Yogurt
Appetizers • Arabian
Description
A classic Middle Eastern dip made from roasted eggplants, which can also be used as a spread.
Ingredients
- Eggplants 15 oz
- Natural Yogurt 5 fl oz
- Tahini 1 tablespoon
- Garlic 2 cloves
- Black Cumin (Cumin) ½ spoons
- Cilantro 5 stalks
- Meyer Lemon Juice 2 spoons
- Olive Oil 1 tablespoon
- Paprika ½ spoons
Step-by-Step Guide
Step 1
Place the eggplants on a baking sheet lined with parchment paper and make six to seven shallow punctures in different spots on each. Put the baking sheet in an oven preheated to 390°F for about forty minutes. After twenty minutes, turn the eggplants over to the other side. This, along with the punctures, is necessary for the vegetables to cook evenly.
Step 2
Remove the skin from the cooked eggplants and transfer the flesh to a bowl. Add yogurt, tahini (sesame paste), garlic, cumin, cilantro, and lemon juice to the bowl, and blend everything into a smooth, thick puree.
Step 3
Place the baba ghanoush in the refrigerator for an hour. Then transfer it to a serving dish (or dishes) and drizzle with olive oil mixed with paprika.
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