Lebanese Baba Ghannouj Dip
Ingredients
- 1 medium eggplant/aubergine
- 3 - 4 tbsp of lemon (juiced)
- 2 - 3 tbsp of tahini
- 1 tbsp of plant-based yoghurt
- 1/2 tsp of sea salt
- A dash of pomegranate
- Sprigs of parsley
Preparation
Slice the eggplants in half lengthwise and place them in a steamer with cut sides up.
Steam the eggplant for approximately 20 minutes.
Place the hot eggplants in a colander to cool for 5-10 minutes.
Once cooled, peel off the skin and mash the flesh with a pestle.
Place the mashed eggplant in a bowl, add lemon juice, sea salt, tahini, and yogurt, then stir until smooth.
Garnish with parsley and pomegranate.
