Baba Ghanoush

Ingredients

• 2 medium eggplants
• 1 crushed garlic clove
• 1 lemon’s juice
• 100 g of tahini
• 300 g of plain yogurt
• 1/4 teaspoon of allspice
• Salt & pepper

Directions

1. Poke some holes into the eggplants with a fork for even cooking.
2. Grab the eggplants with metal tongs and heat them over the gas burner or the barbecue until the skin is blackened all over.
3. Once the flesh is soft, place them a bowl and cover with plastic wrap.
4. When cool enough to handle, drain the excess liquid and gently peel the skin with a small knife. This should not take much force.
5. Mash the eggplant with a fork or place in a food processor and blend using the pulse button. Drain excess juice from the eggplant.
6. Combine the remaining ingredients in a bowl and mix.

Notes

• Like oven baked potatoes, the holes you poke into the eggplant allows it to cook evenly.
• The mixture can be refrigerated roughly 7 days without issues.