Greek Baba Ganoush

danispies's picture

May. 29, 2007

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!

Ingredients

Eggplant 1 Large , roasted, peeled, and chopped
Tahini 2 Tablespoon
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)
Salt 1 Pinch
Pepper 1 Dash
Parsley 1 Tablespoon , chopped (For Garnish)

Directions

MAKING

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.

SERVING

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.

Recipe Summary

Difficulty Level: Easy
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Preparation Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 4