This creamy, velvety dip can be spread on pitas or scooped up with your favourite fresh-cut veggies. It’s easy to make ahead of time (just store it in the fridge) or on the day, and is packed with aromatic garlic and tangy citrus.
Add a little zing to your next get together with the rich, smoky BBQ flavour of homemade baba ghanoush and baked pita.
Prep time
5m
Cook time
45m
Serves
4
Ingredients
7
Ingredients
- 1kg eggplant
- 1/2 cup low fat Greek yoghurt
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 clove garlic, crushed
- 4 wholemeal pitas, cut into quarters
- 1 tbsp olive oil
- Fresh parsley, chopped to serve
Method
Step 1:
Pre-heat a BBQ on high, then reduce to low.
Step 2:
Cook whole eggplants on the BBQ, turning occasionally, for 45 minutes or until browned all over and tender.
Step 3:
Transfer the eggplants to a plate and cover with foil. Stand them for 10 minutes or until cool enough to handle.
Step 4:
Meanwhile, lay your pitas flat on a lined baking tray, drizzle with half the olive oil and place under a high grill for 6 to 8 minutes or until golden, flipping once. Set aside to cool.
Step 5:
Remove skin from eggplants and place the flesh into a food processor with yoghurt, lemon juice, tahini and garlic. Blend until the ingredients are combined, but still slightly chunky.
Step 6:
Serve in a bowl with pita bread on the side, or store the dip in an airtight jar or container and the pitas in a container or brown paper bag. Top the dip with chopped parsley and the remaining oil.
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