Baba Ghanoush with Yogurt recipe

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Ingredients

2 large eggplants
¼ cup lemon juice
1 pinch salt
1 tablespoon olive oil
1 cup plain yogurt
¼ cup tahini
½ teaspoon teriyaki sauce
1 clove crushed garlic

Nutrition Info

130.5 calories
carbohydrate: 14.2 g
cholesterol: 2.1 mg
fat: 7.3 g
fiber: 6.1 g
protein: 4.9 g
saturatedFat: 1.3 g
servingSize: -
sodium: 54.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

5 to 8 servings

Recipe Note

This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!

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