Makes: Approx 2 1/2 cups
2 large (1kg) eggplants
200g plain yogurt
2 tablespoons lemon juice
1/3 cup (80ml) tahini
2 cloves garlic, crushed
2 teaspoons salt
Preheat the oven to moderately hot (200°C). Pierce the eggplants all over with a skewer or sharp knife, place on an oven tray. Bake in a moderately hot oven for 1 1/2 hours or until very tender. Cool 15 minutes.
Scoop the eggplant flesh out of the skin, discard skin. Blend or process the eggplant flesh with the remaining ingredients until smooth.
Serve the baba ganoush with radish, snow peas, wedges of cucumber and toasted Turkish-style bread, if desired.
Not suitable to freeze. Not suitable to microwave.
Tahini is a sesame seed paste used in Lebanese cooking.