Baba Ghanoush with Yogurt

Ingredients

  • 2 large eggplants
  • 1/4 cup lemon juice
  • 1 pinch salt
  • 1 tablespoon olive oil
  • 1 cup plain yogurt
  • 1/4 cup tahini
  • 1/2 teaspoon teriyaki sauce
  • 1 clove crushed garlic

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.

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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.