Babaghanoush

0:15 Prep 0:50 Cook 4 Servings  Capable cooks

Celebrate in style with this Middle Eastern eggplant dip.

INGREDIENTS

2 large (about 430g each) eggplants
1 x 200g container natural yoghurt
2 tablespoons tahini (sesame paste)
2 garlic cloves, crushed
2 tablespoons fresh lemon juice
Pinch of salt
Pinch of paprika, to garnish
1 tablespoon finely chopped fresh continental parsley, to garnish
Toasted Turkish bread, to serve
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METHOD

Step 1 Preheat oven to 220°C. Pierce the eggplants all over with a skewer. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Peel.

Step 2 Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.