INGREDIENTS
- 1 big eggplant
- 2 tablespoons tahini paste
- 2 tablespoons Greek yoghurt
- 5 garlic cloves
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- Salt to taste
METHOD
- Grill the eggplant directly on the stove.
- Keep turning it till it grills well from all sides (the peel will become black and crispy and the inside will become soft).
- Take it off the heat and let it cool down. Place it in a bowl as it will release juices.
- Once it cools, remove the peel. Squeeze gently to remove extra water, if any.
- In a blender, add the eggplant and all the other ingredients.
- Blend everything well together. It should be of the same consistency as hummus.
- Take it out in a bowl and garnish it with some coriander leaves and olive oil.
- You can enjoy your baba ghanoush with pita bread, crackers or salad sticks.
Warning: Ask a parent or adult to help with this recipe.
Mayura Sidharth is a nutritionist, health coach and founder of
The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate
healthy eating habits in kids. You can reach her on
Instagram and Facebook @thetinytiffins
