This dip has a creamy, tangy flavor that pairs pefectly with some grilled fish or chicken.
It makes for the perfect little appetizer right along side some toasted pita bread and raw veggies!
|Eggplant||1 Large , roasted, peeled, and chopped|
|Lemon juice||1⁄2 Tablespoon|
|Extra virgin olive oil||3 Tablespoon|
|Garlic clove||1 Large , crushed|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Parsley||1 Tablespoon , chopped (For Garnish)|
How to Roast an Eggplant:
1. Place the eggplant on a baking sheet and pop it into a 400 degree oven for about 20 minutes on each side. Let it cool for a couple of minutes. Peel it and cut it out.
For the Baba Ganoush:
2. In a blender take cut egg plant. Add garlic, tahini, lemon juice, plain yoghurt, extra virgin olive oil, salt and fresh black pepper. Blend it well. You need a creamy consistency. So if it is thick add more oil or a splash of water.
3. Pour the Baba Ganoush from the blender into the serving plate. Serve it with pita bread and top it with a sprinkle of extra virgin olive oil and chopped parsley.