Baba ghanoush recipe
Baba Ghanoush recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|2 tbsp||lemon juice, freshly squeezed|
|2 clove(s)||garlic, minced|
|1 tbsp||olive oil|
|60 ml||plain yogurt|
|salt, to taste|
|fresh parsley, chopped|
|2||carrots, peeled, sliced|
Cut eggplant in half lengthwise and scook our flesh. Place eggplant skins in a frying pan, add a bit of oil and sauté for 2-4 minutes on both sides. Remove from pan and cool slightly.
Combine eggplant, lemon juice, tahini, garlic, olive oil and salt in a blender and process until smooth. Pour in yogurt and blend for further 20 seconds.
Spoon into a serving dish and refrigerate, covered, overnight.
To Serve, sprinkle with chopped parsley and serve as adip with pita bread, carrots, and cucumber.
ca. 20 min
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