BABA GHANOUSH WITH YOGURT
This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!
Provided by Paige
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 7
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.2 g, Cholesterol 2.1 mg, Fat 7.3 g, Fiber 6.1 g, Protein 4.9 g, SaturatedFat 1.3 g, Sodium 54.2 mg, Sugar 6.4 g
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