Lebanese Coastal & Mountain
Baba Ghanoush - Baba Gannoujh
Aubergine, lemons and vegan yogurt baked in the oven and spiced with clove for a Lebanese dip.
1 hr · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 60 min · 60 min total
- easy
- 1
Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
- 2
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.
- 3
Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl.
- 4
Stir in teriyaki sauce and garlic. Refrigerate until you are ready to serve. Makes 5 to 8 servings.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
