Babaganoush Dip
Serves
Ingredients
- 1 medium eggplant
- 5 Tbsp olive oil
- 5 cloves garlic
- ¼ cup plain, unsweetened yoghurt
- 2 heaped dsp tahini
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
Method:
Cut the eggplant in half lengthwise and rub with some salt and 2 Tbsp oil.
Place in a roasting dish with garlic and bake at 180°C for 15-20 mins.
Remove from the oven and allow to cool.
Put eggplant and roasted cloves of garlic into a food processor with the yoghurt, tahini, the remaining oil and lemon juice. Blend to a smooth consistency. Season with salt and pepper.
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