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How to make Babaghanoush

Yield = 4
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 2 large (about 430g each) eggplants
  • 1 x 200g container natural yoghurt
  • 2 tablespoons tahini (sesame paste)
  • 2 garlic cloves, crushed
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • Pinch of paprika, to garnish
  • 1 tablespoon finely chopped fresh continental parsley, to garnish
  • Toasted Turkish bread, to serve

Method

  • Step 1 Preheat oven to 220°C. Pierce the eggplants all over with a skewer. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Peel.
  • Step 2 Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.
  • Step 3 Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread.