Baba Ghanoush without Tahini

APPETIZER

With the addition of yogurt, no tahini baba ganoush is born! Roasted eggplant is coaxed into a silky-smooth, sharp and filling dip or salad, with just the aftertaste of smoke.

INGREDIENTS Eggplants  Garlic cloves Lemon juice Chopped parsley  Salt Lactose-free yogurt

STEP 1

Prick each eggplant a few times with a fork, and wrap in tinfoil. Cook for 40 minutes, turning the eggplant over once after 20 minutes.

STEP 2

Meanwhile, chop garlic and parsley finely.

STEP 3

Split the eggplant in half and begin to scoop its flesh out into a big bowl, taking care not to get any skin. remove the big bunches of eggplant seeds and toss.

STEP 4

When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, and salt. Add the yogurt or tahini.

STEP 6

Serve as a topping for boiled or baked potatoes, with veggie burgers, meat (if that's your thing), or just plain ol' pitas.

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