Baba Ghanoush

Skip the store bought and whip up your own homemade Baba Ghanoush. It’s so easy to make, and so good as a dip or spread. Add it to a sandwich, spread it on toast, or use it as a dip for veggies. This recipe is different than traditional ones; the addition of yogurt adds nutrients like calcium and probiotics and by making it yourself, there are no artificial preservatives or additives.

1 medium eggplant, cubed
5 garlic cloves, peeled
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 tsp salt
salt and pepper to taste
olive oil for tossing

– preheat oven for 190C (375F)
– cut up the eggplant into cubes
– peel the garlic and leave whole
– toss eggplant and garlic in a small amount of olive oil, salt and pepper
– roast in the oven on a baking sheet for 20 mins
– take out of the oven, let cool
– blend eggplant, garlic, olive oil, yogurt and salt in the food processor, blender or in a bowl with an immersion blender until smooth
– adjust seasoning if needed
– refrigerate until serving

Yield: About 2 cups


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