Baba ghanoush recipe

Baba Ghanoush recipe
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Ingredients
1 medium | eggplant |
2 tbsp | lemon juice, freshly squeezed |
2 tbsp | Tahini |
2 clove(s) | garlic, minced |
1 tbsp | olive oil |
60 ml | plain yogurt |
salt, to taste | |
fresh parsley, chopped | |
1 | cucumber, sliced |
2 | carrots, peeled, sliced |
pita bread |
Instructions
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.
Preparation time:
ca. 20 min
easy
n/a
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