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  • 1 kg eggplant

  • 100g tahini paste

  • 2 clove of garlic

  • 100g plain yoghurt

  • Salt and pepper

  • Juice of 1 lemon

  • Continental parsley


  • 1.

    Grill the eggplant until they are softened and blackened, remove and allow to cool.

  • 2.

    Finely chop the garlic, peel the eggplant, then mix all other ingredients together.

  • 3.

    This dip/sauce will keep in the fridge for up to a week.


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Posted by Annette117Report
Our 13yo daughter has been running around the house saying "Babaganoush" for days not knowing what it is...Little does she know..she'll be helping to make it on the weekend!!..Will let you know what she thinks after...I had it once years ago and loved it...