Baba-ghanouj (Eggplant Dip)

Nothing beats breakfast with baba-ghanouj served on the side. Here’s my take on a classic recipe!

Babaghanouj (eggplant dip)
By Cookwithdena
Ingredients:
-2 eggplants roasted in the oven at 500 for 45 mins or crispy on both sides. Cover after roasting and let them sweat for atleast 30-45 mins. Remove the skin and place in a bowl or food processor. Set aside.

Mix these together before adding to the eggplant:
-1/3 c labneh
-4 cloves of garlic crushed
-1 tbs salt
-1/2 tbs citric acid or the juice or one lemon
-1/2 cup tahini

-process it together until desired consistency is reached. Or, use a potato masher and mash together in a bowl. And either serve immediately or refrigerate to let thicken for a few hours. Drizzle extra virgin olive oil on-top and serve with pita chips or warmed pita bread!
Alf Saha ❤️Cookwithdena