Babaghanoush

Ingredients

• 2 to 3 medium eggplants (about 3 pounds total)

• 3 TBSP olive oil

• 1/4 to 1/3 cup tahini (depending on taste)

• 2 cloves garlic, peeled and crushed

• Juice of 2 lemons (about 1/2 cup)

• Salt and freshly ground black pepper

• 1/2 cup of full fat yogurt

Preheat the oven to 450°F. Slice the eggplant into 1/2 inch rounds. If you have a grill, simply place the whole eggplants on and roast until charred. Once slightly cool, scoop the flesh. Rub the eggplant slices with olive oil and place on a baking sheet. Roast the eggplant until the skin has charred and the slices are browned and tender, 15 to 20 minutes. Flip after about 7 minutes so cooking is even. Let cool.

If you have a grill, simply place the whole eggplants on and roast until charred. Once slightly cool, scoop the flesh.

Peel cooled eggplant slices, roughly chop the flesh, and transfer to the bowl of a food processor. Combine with the tahini, garlic, lemon juice, yogurt, some salt and pepper to taste, and a few teaspoons of cold water, and an additional TBSP of olive oil. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend. To serve add salt and pepper to taste, drizzle with olive oil and garnish with parsley.

#eggplant #vegetarian #glutenfree #dip