Saturday, 5 November 2011

Eggplant Dip

garnish with fresh herbs I used basil

Eggplant dip (baba ganoush)

700g Eggplant approximately
2 cloves of garlic
2 Tablespoons olive oil
2 Tablespoons of yogurt
zest of 1 lemon (grated)
Juice of 1 lemon
Freshly ground salt and pepper to taste

Preheat oven to 350°f 180°c. 
all ingredients before being processed
1. Using a fork poke holes along eggplants. 

2. Place eggplants on baking tray and bake until soft (approximately 1 hour). Let cool.  

3. Cut down one side and scoop out all flesh and place in bowl, and discard skin.  

4. Add all ingredients to eggplant and mix with food processor.  

Serve with freshly toasted baguette.  
cooked eggplants

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