Baba Ghanoush - Baba Gannoujh

1. 1

   Wash both eggplants, and pierce them with a knife.

2. 2

   Place eggplants on a cookie sheet, put them in a 500F (260C) preheated oven for 15 to 20 minutes.

3. 3

   After eggplants are baked and cooled, peel the skin off.

4. 4

   Put eggplant in a mixing bowl.

5. 5

   Stir in the lemon juice, salt, olive oil, and plain yogurt.

6. 6

   Mix ingredients until smooth.

7. 7

   Stir in tahini according to taste.

8. 8

   When all ingredients are added, transfer the dip to a serving bowl.

9. 9

   Stir in teriyaki sauce and garlic.

10. 10

    Refrigerate until you are ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.