Baba Ghanoush with Yogurt

This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 131 Calories

Ingredients

• 1 pinch salt
• 1 cup plain yogurt
• ¼ cup lemon juice
• 1 clove crushed garlic
• 1 tablespoon olive oil
• ¼ cup tahini
• 2 large eggplants
• ½ teaspoon teriyaki sauce

Recipe Instructions

Step 1

Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.

Step 2

Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.