Baba Ganoush Eggplant Dip
- Eggplants - Tahini - Yogurt - Olive oil - Salt and pepper - Lemon juice
Cut diamond into the eggplant but don't cut the skin. Rub with olive oil and salt.
Broil in the oven for 30 minutes until fully roasted and then peel the skin.
Mash the eggplant well with a fork or use a food processor.
Add in tahini, yogurt, garlic, salt, pepper, sumac, olive oil and lemon juice.
Serve with fresh pita bread or pita chips.
Not only is this a delicious dip that's easy to make and delicious to eat, but it's also really, really fun to say!
- Reader's Review