Baba Ghanoush

Ingredients

• 4eggplant, large
• 2 clovesgarlic, crushed
• 2 tspkosher salt
• 1lemon, juiced
• 3 tbsptahini
• 3 tbspextra virgin olive oil
• 2 tbspGreek yogurt
• 1 pinchcayenne pepper
• 1 leafmint, fresh
• 2 tbspparsley, chopped

Method

1. 1

   Preheat a grill to medium-high and lightly oil the grate. Prick the skin of the eggplants several times with the tip of a knife.

2. 2

   Place the eggplants directly on the grill. Turn frequently with tongs while the skin chars. Cook until the eggplants have collapsed and are very soft, 25–30 minutes.

3. 3

   Transfer to a bowl, cover tightly with foil, and allow to cool for about 15 minutes.

4. 4

   Split the eggplants in half and scrape the flesh into a colander set over a bowl. Drain for 5–10 minutes.

5. 5

   Transfer the eggplant flesh to a mixing bowl. Add the crushed garlic and salt and mash until creamy but with a little texture, about 5 minutes.

6. 6

   Whisk in the lemon juice, tahini, olive oil, and cayenne pepper. Stir in the yogurt.

7. 7

   Cover and refrigerate for at least 1 hour, until completely chilled. Before serving, stir in the mint and parsley and taste to adjust seasoning.

Nutrition per serving