800 g small eggplants (roasted).
1/4 cup low fat yogurt.
1/8 cup fresh lemon juice.
1-2 clove garlic, crushed.
1/4 cup tahini.
3/4 -1 teaspoons salt.
1/2 cup fresh coriander.
1) Pierce eggplants in several places with a skewer.
2) Place whole eggplants on oven tray. Bake, uncovered in 450 F about an hour or until soft; cool 30 minutes.
3) Peel eggplants, chop flesh; discard skins.
4) Blend or process eggplants flesh with remaining ingredients until combined.
5) Sprinkle with chopped parsley or coriander and Serve with pita bread or try it with my quick flat bread.
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16 comments:
Looks delicious...will try it. I love eggplant.
i've never used yogurt in the past, but the next time i make it i will try your way. Lovely pictures.
Zainab and Meedo,
I can't tell you how thrilled I am to have discovered your blog. I grew up in the middle-east and am so happy to see yor blog featuring some of my favorite foods from childhood. I'm adding your blog to my Favorites and will be a regular visitor here.
Mamatha
Just saw in your profile that you live in Jubail - I lived in Riyadh for 12 years. Again, thrilled to have found your blog.
Mamatha
Hi sisters -
Thanks for such wonderful recipes.
I have tagged you and hope you will play along - please see my site for details.
Shalom - Dorit
drools~ would love an RSS feed for the site.
Looks wonderful. Your blog is so inspiring.
Looks delicious! I will have to try soon. Thank you for sharing!
That looks so delicious. I love bab ghanoush and I can't wait to try your recipe. I've just discovered your blog and I love it!
Oh, I'm so happy to see this! I love Baba Ghanoush and I can't wait to make it! It looks great :)
Your site contains awsome pictures. I love Middle east food. I just discovered your blog and could not pass it without leaving a comment.
joyce,
Thank you so much for your comment and visit.
alpa,
Thank you for the nice compliment :) ,yogurt & tahini give it unique taste.
Mamatha,
Thanks for your comment and visit. hope to hear from you again.
Dorit,
Thank you for thinking of us & for the tag ,we will work on it.
nat,
I promise soon.
culinary travels of a kitchen goddess,
Thank you.
Whole Grain Gourmet,
Thanks a lot , give it a try you'll love it.
helen,
happy to hear that you love the blog,if you try any recipes don't forget to tell us what you think.
meeso,
Thank you ,I know I promised a long time ago to post the recipe but as you know I'm very busy,I hope you try it :)
cham,
Thank you so much for your nice word & for taking the time to leave a comment.
zainab
Hi there!
My husband and I am a big fan of Arabic cuisine. My husband grew up in Kuwait and knows what Arabic cuisine is and taste like. I am still new to the taste. There are some awesome recipes in your website. I was salivating while reading your blog and looking at the pictures. I have tons of recipes from your blog that I need to try. The Ramadan specials also look really good. Insha allah I will be making them.
Thanks for sharing this recipe which I will definitely try as I'd like to compare the taste to our baigan choka which is similar minus the tahini paste, yogurt and lemon juice. This sounds so good!
My comfort food,
Thank you for your nice comment and I hope to see you again!
Cynthia,
I know if you try it you will love it,it will be so good with your Sada roti bread.
zainab
I lived in Riyadh for sixteen years growing up, so seeing all these recipes really brings back memories! Thanks so much for posting them!
I have to ask: do you have a recipe for the chunky eggplant dip? I thought it was called baba ghanoush, but your recipe here calls for pureeing the eggplant. Thanks!
www.theseareyummies.com (it won't let me leave my site with my name!)
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