Baba Ganoush with Natural Yogurt

Appetizers | Arabian cuisine

⏳ Time

1 hour + 1 hour

🥕 Ingredients

🍽️ Servings

Description

A classic Middle Eastern dip made from roasted eggplants, which can also be used as a spread.

Ingredients

Eggplants - 14.1 oz
Natural Yogurt - 3 fl oz
Tahini - 1 tablespoon
Garlic - 2 cloves
Black Cumin (Cumin) - ½ spoons
Cilantro - 5 stalks
Meyer Lemon Juice - 2 spoons
Olive Oil - 1 tablespoon
Paprika - ½ spoons

Step by Step guide

Step 1

Place the eggplants on a baking sheet lined with parchment paper and make six to seven shallow punctures in different spots on each. Put the baking sheet in an oven preheated to 392°F for about forty minutes. After twenty minutes, turn the eggplants over to the other side. This, along with the punctures, is necessary for the vegetables to cook evenly.

Step 2

Remove the skin from the cooked eggplants and transfer the flesh to a bowl. Add yogurt, tahini (sesame paste), garlic, cumin, cilantro, and lemon juice to the bowl, and blend everything into a smooth, thick puree.

Step 3

Place the baba ghanoush in the refrigerator for an hour. Then transfer it to a serving dish (or dishes) and drizzle with olive oil mixed with paprika.