Baba Ghanoush

Cuisine: Mediterranean
Course: Appetizers, Snacks
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Prep Time 20 minutes
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Total Time 1 hour 10 minutes
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6 Servings

Ingredients:

  • 2 eggplants
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Cup Prairie Farms Plain Whole Yogurt
  • 1/2 Lemon
  • 3 cloves garlic crushed
  • 2 Tbsp parsley fresh, chopped
  • 2 Tbsp Mint fresh, chopped
  • 1 Dash Ground Red Pepper

Directions:

  • Preheat oven to 450 degrees. Prick washed eggplants with a fork, slice into two halves and place skin side up onto a baking sheet. Roast for 30 to 45 minutes, or until skin is blackened and insides are very soft. Remove from oven and let cool.
  • Scoop eggplant out of skins and place into a large bowl. Press gently and drain juice out of bowl.
  • Mash cooked eggplant with a fork or a potato masher. Add olive oil, yogurt, lemon, garlic, parsley and mint. Mix well. Add salt to taste.
  • Garnish with ground red pepper and olive oil. Serve with bread or pita bread.

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