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Babaganoush Dip

Babaganoush Dip

serving size icon
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.

This recipe was sent in by Smart Shopper

MEAL INGREDIENTS

Qty Price
Fresh Produce Eggplant $2.29 ea
$2.29 ea
Naturalea Yoghurt Carton Plain Unsweetened $3.60 ea was $5.19
$3.60 ea was $5.19
Ceres Organics Tahini Hulled Organic $9.50 ea
$9.50 ea
Fresh Produce Lemons
arrow icon exclamation icon Unavailable Unavailable in this area

PANTRY

Qty Price
Homebrand Olive Oil Pure
arrow icon exclamation icon Unavailable Unavailable in this area
Fresh Produce Garlic $3.00 ea
$3.00 ea
Select Salt Sea Grinder $4.49 ea
$4.49 ea
Select Peppercorns Black Grinder $4.49 ea
$4.49 ea