World 25 min

Baba Ghanoush

Name: Baba Ghanoush
Total time: 25 min
Yield: 2 servings
Cuisine: World
Ingredients: 4 large Egg Plants; 2 cloves Garlic; 2 teaspoons Kosher Salt; 1 Lemon; 3 tablespoons Tahini; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Greek Yogurt; 1 pinch Cayenne Pepper; 1 Leaf Mint; 2 tablespoons Parsley

sidehealthy

Ingredientsfor 2

150

Cal

Protein

10g

Carbs

12g

Fat

14 large Egg Plants
22 cloves Garlic
32 teaspoons Kosher Salt
41 Lemon
53 tablespoons Tahini
63 tablespoons Extra Virgin Olive Oil
72 tablespoons Greek Yogurt
81 pinch Cayenne Pepper
91 Leaf Mint
102 tablespoons Parsley

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Instructions

1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.