Name: Babaghanoush
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 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 or Digest Easy solution

[cooked-sharing]

Yields8 Servings

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 or Digest Easy solution

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.

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

Treat yoghurt with Relief (approximately 1/16 teaspoon) or Digest Easy solution (approximately 1/4 teaspoon).

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

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).

CategoryChristmas, Dips, Sauces and Dressings

Ingredients