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Baba Ghanoush Dip
Serves 10
Ingredients:
4 small eggplants (900 g)
2/3 cup (190 g) low-fat plain yoghurt
2 tablespoons lemon juice
4 cloves garlic, crushed finely & roasted
2 teaspoons tahini
2 teaspoons ground cumin
1 teaspoon sesame oil
4 tablespoons fresh coriander, chopped finely
Cooking Instructions:
1. Preheat oven to moderate hot (200° - 210°)
2. Halve eggplants lengthways, place on oven tray. Bake in moderately hot oven for about 35 minutes or until tender.
3. Cool, remove and discard skin. Blend or process eggplant with remaining ingredients until smooth. Cover and refrigerate for 30 minutes.
Serve at room temperature.
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