Middle Eastern Grilled Eggplant dip has a great smoky flavor. It is amazingly easy to prepare and dare I say it good for you and tastes great too!!! I simply cannot find a reason not to make it, try it you may think so too!!
2 lbs eggplant
1/4 cup freshly squeezed lemon juice
1 tablespoon Tahini paste
3 garlic cloves
Salt to taste
1 teaspoon ground cumin
1/2 cup thick plain yoghurt1 tablespoon olive oil
1/4 cup fresh flat leaf parsley
Cayanne pepper, to taste
Grill eggplant on an out door grill or roast in oven at 450 degrees till skin is cracked and slightly charred.
Remove from heat and place in a paper bag till cool enough to handle. This will help to loosen the skin.
Peel and coarsley mash, it should still retain texture.
Add in Tahini, lemon juice, grated garlic, ground cumin and salt. Beat the mixture till it lightens in texture and turns a lighter color.
Stir in the olive oil and yoghurt. Add a little water to thin if needed.
Spoon into a serving bowl and sprinkle with cayanne pepper and parsley. Serve at room temperature.
Makes 2 cups
Filed under: Appetizers, Middle eastern, Vegetarian | Tagged: Baba Ganouj, dip, eggplant, Middle eastern, Vegetarian
