Baba ganoush (eggplant mutabal)

Ingredients

• 2 very large eggplants (or 4 small ones)
• 3 tablespoons light tahini
• 2 garlic cloves
• 2 tablespoons unsweetened soy yogurt
• 2 tablespoons lemon juice
• 4-5 mint or spearmint leaves (optional), to serve
• 1 tablespoon olive oil (optional), to serve
• ¼ teaspoon sweet paprika (optional), to serve
• ¼ teaspoon salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of eggplant
• What to use instead of lemon

Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash the eggplants and cut them in half lengthwise. Place them cut side up on a baking sheet lined with parchment paper.
3. Score the flesh without cutting through to the skin, so they roast faster, and sprinkle them with a pinch of salt.
4. Roast until very tender, about 40 minutes.
5. Peel the garlic and remove the germ.
6. Scoop out all the roasted flesh with a spoon and blend it for 1-2 minutes with the tahini, garlic, soy yogurt, lemon juice and salt.
7. Chill it in the fridge and serve cold, topped with the mint leaves, oil and paprika.

Nutrition facts

Approximate, per serving (about 251 g). Calculated with data from USDA FoodData Central.