Wonderful Middle Eastern Eggplant Dip
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Appetizer
Eggplant Dip (Baba Ghanoush)
Yield: three cups
Ingredients:
1 eacheggplant, large, peeled, cut in 1/2-inch slabs1/4 c.olive oil, virgin1 Tbsp.garlic, fresh, chopped fine1 tsp.garlic, fresh chopped fine1/2 c.yogurt, low-fat1 1/2 tsp.salt3 Tbsp.tahini paste1/4 c.fresh lemon juice2 tsp.ground black pepper
Procedure:
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.