Baba Ghanoush Recipe (Eggplant Dip)

Baba Ghanoush,

Ingredients:

• 1 large eggplant (about half a kilogram)
• ¼ cup sesame tahini
• 4 tablespoons yogurt
• 3 cloves garlic, minced
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• A pinch of black pepper
• A pinch of ground coriander
• Salt to taste
• Parsley for garnish

Instructions:

1. Grill the eggplant on the stove or in the oven until fully cooked and soft.
2. After grilling, let the eggplant cool down, or store it in small bags in the fridge until it cools. Drain any excess water using a strainer, and the skin will come off easily.
3. In a mixing bowl, combine the tahini, yogurt, garlic, and lemon juice. Stir well, but reserve the olive oil.
4. Mash or chop the eggplant and add it to the mixture. Stir everything together.
5. Transfer the mixture to a serving dish, drizzle with olive oil, and garnish with parsley.
6. This dish is best served cold, so refrigerate for 10-15 minutes before serving.

Health Benefits:

• Eggplant: Rich in fiber and vitamins like C and K, supports digestion and heart health.
• Tahini: A good source of healthy fats, protein, and calcium, promoting bone and skin health.
• Garlic: Packed with antioxidants, helps boost the immune system.
• Yogurt: Contains probiotics that aid digestion and support gut health.
• Olive Oil: High in heart-healthy monounsaturated fats, supports cardiovascular health.

This delicious and nutritious salad makes for a refreshing and healthy appetizer!