6 heaping tablespoons of whole or lowfat plain yogurt
5-6 cloves of garlic - crushed
juice of 5-6 lemons
salt to taste
Instructions
Wash eggplants and pierce them with a knife several times.
Grill them for a great smokey flavor or bake them until cooked all the way through
Once cooled down, scoop out the insides and put them in a colander to drain.
Once drained, cut it up either with a fork and knive (very fine) or blend it in a food processor (it depends on the consistency you prefer)
Add the remaining ingredients.
Increase the garlic, salt and lemon to taste
Garnish with parsley and olive oil and serve with bread or pita chips
Originally Submitted
10/31/2011
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