EGGPLANT DIP (BABAGHANOOJ)

Ingredients

• 1 Large Eggplant
• 2-3 tablespoons Tahini
• Juice of 1 or 2 Lemons
• 1 or 2 cloves Garlic (Crushed)
• 1 teaspoon of Salt
• 2-3 tablespoons of yogurt

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Step By Step

1. Grill the eggplant over a flame until the skin blisters.
2. Remove the skin, chop the pulp coarsely, and squeeze out some of the bitter juice.
3. Stir in garlic, yogurt and salt, alternatively adding tahini and lemon juice until you are pleased with the flavor
4. Pour into several small shallow serving dishes
5. Drizzle a bit of olive oil.
6. Serve with pieces of Arabic bread.