Baba Ghanoush

Cuisine: Mediterranean
Course: Appetizers, Snacks
No ratings yet
Print
Whisk Icon
Prep Time 20 minutes
Stopwatch Icon
Total Time 1 hour 10 minutes
Silverware Icon
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.

More Recipes To Try

Chef Nathaniel Reid’s Strawberry Milkshake

Chef Reid's unique take on this classic recipe using Prairie Farms Milk, Cream, and fresh strawberries is one you'll be whipping up all summer long.

Tiramisu

A no-bake staple made perfectly with fresh heavy whipping cream and great coffee.

Chocolate Mousse Bars

This no-bake dessert will solve all your chocolate cravings with a decadent mousse that pairs perfectly with our whipped cream.

Cow Cupcakes

Marbled cake makes the perfect base for these cow-themed cupcakes with a rich buttercream frosting and melted chocolate spots.

Protein Dill Dip

A classic dill dip recipe, but packed with protein and flavor using Prairie Farms Cottage Cheese and Sour Cream.

Chef Nathaniel Reid’s Clafoutis

Chef Reid made this clafoutis perfect for summer using fresh fruit and Prairie Farms Milk to create a simply delicious cake-like dessert.

Scroll to Top