Baba Ghanoush

By tammy1365

Ingredients

• 2 eggplants (1 1/2 to 2 lbs.)
• 1/2 cup nonfat plain greek yogurt
• 1/4 cup tahini
• 1 lemon, juiced
• 1 large clove garlic finely grated
• 1/4 teaspoon cayenne pepper
• Salt
• 2 tablespoons chopped flat-leaf parsley
• EVOO, for drizzling
• 3 large pitas
• 1 cup olives

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat a grill to medium. Prick the eggplant all over with a fork. Grill, turning frequently, until the skin is charred all over, 10 to 15 minutes. Transfer to a cooler part of the grill and continue cooking until the eggplant is very soft, 5 to 10 minutes. Transfer to a bowl and let cool slightly.

Peel the eggplant and discard the skin and any juices. Mash the eggplant with a fork, then beat in the yogurt, tahini, lemon juice, garlic and cayenne; season with salt. Top with the parsley and drizzle with EVOO.

Grill the pitas until warm; cut or tear into eighths. Serve with the baba ghanoush and olives.