Baba Ghanoush with Yogurt Recipe

Ingredients
<br>- 2 large eggplants
<br>- 1/4 cup lemon juice
<br>- 1 pinch salt
<br>- 1 tablespoon olive oil
<br>- 1 cup plain yogurt
<br>- 1/4 cup tahini
<br>- 1/2 teaspoon teriyaki sauce
<br>- 1 clove crushed garlic
<br><p></p>Directions
<br>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.
<br>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.
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Ingredients
- 2 large eggplants
- 1/4 cup lemon juice
- 1 pinch salt
- 1 tablespoon olive oil
- 1 cup plain yogurt
- 1/4 cup tahini
- 1/2 teaspoon teriyaki sauce
- 1 clove crushed garlic

Directions
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.

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