Baba Ganoush
A classic middle eastern eggplant dip inspired by Yaya's Euro Bistro's recipe
Ingredients
- 2 whole eggplant, medium to large
- 8 - 10 ounces full fat greek yogurt
- 2 large garlic cloves, minced
- 1 medium lemon, juiced
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces extra virgin olive oil
- 1 tablespoon chopped flat leaf parsley
Instructions
- Preheat oven to 350
- Roast eggplant (whole) for one hour
- Once eggplant is cooled, slice lengthwise and remove eggplant from skin using a metal spoon. If roasting large eggplants (which I don't recommend) remove any large seeds
- Place eggplant in food processor bowl fitted with metal blade (if you don't have a food processor you can use a sturdy blender)
- Blend eggplant for a short time
- Add yogurt, garlic, lemon juice, salt and pepper to food processor bowl and blend until it forms a smooth paste
- With food processor turned on, slowly pour in 8 ounces of good extra virgin olive oil until dip is smooth and silky in texture
- Taste for seasoning...add additional salt if needed
- Pour into serving bowl
- Top with a drizzle of olive oil, chopped herbs like parsley or any spices you like
- Serve with fresh pita bread, raw veggies, olives and artichoke hearts
Tried this recipe?Let us know how it was!