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Babaghanoush

Yields8 Servings

Babaghanoush

 2 large eggplants
 200 g Greek Yoghurt
 2 tbsp tahini
 2 cloves of garlic
 2 tbsp lemon juice
 1 pinch salt
 1 pinch paprika
 chopped parsley for garnish
 Ginger Oil
 Relief
1

Preheat oven to 220°C. Cut the eggplant in half and coat with Ginger Oil. Place on a baking tray. Roast in oven for 50 minutes or until soft. Remove from oven. Set aside for 15 minutes to cool. Scoop flesh out from the peel.

2

Crush garlic and mix with tahini, mix in 1/4 teaspoon of Ginger Oil.

3

Treat yoghurt with Relief (approximately 1/16 teaspoon).

4

Place eggplant, yoghurt, tahini, garlic and lemon juice in the bowl of a food processor and process until smooth. Taste and season with salt.

5

Transfer to a serving bowl. Sprinkle with paprika and parsley and serve with toasted Turkish bread (Gluten Free or made with Biohawk product of choice).

Nutrition Facts

Servings 8