Close
Ingredients
| eggplants: 2 |
| lemon juice: 1/4 cup |
| salt: 1 dash |
| olive oil: 1 Tbl |
| whole plain yogurt: 1 cup |
| tahini (sesame paste): 1/4 cup |
| teriyaki sauce: 1/2 tsp |
| garlic: 1 clove (crushed) |
Baba Ghanoush
Credit: AllRecipes
User rating:
"This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!"
-
Prep Time
5 min -
Cook Time
10 min -
Servings
7 serving(s)
Tags
Directions
- Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
- Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.