BABAGANOUSH

By lromito

Ingredients

• 3 LARGE EGGPLANTS (OR 4 IF MED/LRG)
• 4-5 CLOVES GARLIC
• 1 TEAS. SALT
• 1 CUP OLIVE OIL
• 1/2 CUP PLAIN YOGURT (NOT GREEK)
• 2 T. TAHINI
• JUICE OF 1 LEMON

Preparation

Step 1

GRILL, TURNING OFTEN UNTIL ALL THE SKIN IS CHARRED AND THE EGGPLANTS ARE SOFT
REMOVE THE SKIN FROM THE EGGPLANTS AND CHOP INTO LARGE DICE. PLACE IN BOWL, SET ASIDE.

COMBINE IN BOWL OF CUISINART, PROCESS TOGETHER UNTIL SMOOTH:
ADJUST SALT AND LEMON JUICE TO TASTE
POUR THIS MIXTURE OVER THE EGGPLANT. MIX (AND MASH) WITH FORK TILL THE CONSISTENCY IS SMOOTH, BUT CHUNKY.
PLACE IN SHALLOW PLATE, DRIZZLE WITH OLIVE OIL AND GARNISH WITH POMEGRANATE SEEDS
SERVE WITH WARM PITA BREAD CUT INTO QUARTERS OR EIGHTHS.