Baba Ghanouj with Yogurt

Simge KoçyiğitChef

Ingredjenti

• 2 large eggplants
  2 pieces
• 1/2 cup of non-fat yogurt
  0.5 cup
• 1 clove of crushed garlic
  1 clove
• 1/4 teaspoon cumin
  0.3 teaspoon
• A little chili
  0
• 1 1/2 tablespoons of olive oil
  1.5 tablespoon
• Salt and pepper
  0
• Pomegranate for garnish
  0
• Sumac for garnish
  0

Passi

1. 1

   Cut the eggplants in half and sprinkle with half a tablespoon of olive oil, salt, black pepper, garlic, and a pinch of cumin, then cover with aluminum foil and place in a tray and bake in the oven for about 20 minutes until cooked.

   Għodda meħtieġa:

   Forn

   Tazza

   20 min
2. 2

   Using a fork, scoop out the contents of the eggplant and blend slightly in the blender, adding a little cumin, salt, black pepper, and garlic.

   Għodda meħtieġa:

   Furketta

   Blender

   5 min
3. 3

   Finally, add half a cup of yogurt and stir well until the ingredients are combined.

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
4. 4

   Place the Baba Ghanouj in a dish and garnish with sumac, pomegranate, or olive oil.

   2 min

Fatti tan-Nutrizzjoni

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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