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Eggplant Dip (Baba Ghanoush)

This recipe was featured on
"You're the Chef" episode #514.
Buy this episode from WVIA.

Yield: three cups


1 each eggplant, large, peeled, cut in 1/2-inch slabs
1/4 c. olive oil, virgin
1 Tbsp. garlic, fresh, chopped fine
1 tsp. garlic, fresh chopped fine
1/2 c. yogurt, low-fat
1 1/2 tsp. salt
3 Tbsp. tahini paste
1/4 c. fresh lemon juice
2 tsp. ground black pepper

Coat the eggplant pieces with the garlic and oil. Grill over high heat until the eggplant is charred on the outside and soft in the center. Cool completely.

Purée the remaining ingredients with the eggplant and refrigerate until ready to use.