Baba Ghanoush

Name: Baba Ghanoush
Prep time: 20 min
Cook time: 51 min
Total time: 71 min
Yield: 4 servings
Ingredients: 4 large Egg Plants; 2 cloves Garlic; 2 teaspoons Kosher Salt; 1 Lemon; 3 tablespoons Tahini; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Greek Yogurt; 1 pinch Cayenne Pepper; 1 Leaf Mint; 2 tablespoons Parsley

71 min · Serves 4 · By TheMealDB Import

High Protein
Low Carb
Syrian
Side
Lunch

Syrian, Side

Adapted from allrecipes.com

Ingredients

For 4 servings

4 largeEgg Plants
2 clovesGarlic
2 teaspoonsKosher Salt
1 Lemon
3 tablespoonsTahini
3 tablespoonsExtra Virgin Olive Oil
2 tablespoonsGreek Yogurt
1 pinchCayenne Pepper
1 LeafMint
2 tablespoonsParsley

Method

Prep 20 min · Cook 51 min

1Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.