This Bahrain baba ghanoush goes well with the Bahraini bread – Khubz . This smoked aubergine dip is so delicious.we had this dip with the khubz.
The Arabic preparation is either the eggplant to be baked or broiled over an open flame. So the pulp is soft and had a smoky taste.
1 large eggplant
2 cloves of garlic
2 tbs tahini ( sesame paste )
½ cup greek yogurt
¼ tsp salt
3 tbs olive oil
1 tbs lemon juice
½ tsp paprika
I applied little oil on the eggplant and broiled on direct flame , for 5 – 10 minutes or till the skin blackens.
If you want to bake in oven preheat to 200* C and place the eggplant on the baking tray and bake for an hour or until the skin is crisp and inside is soft.
When the eggplant cools , remove the skin and chop the flesh.
Add this flesh to the food processor along with the tahini , salt , paprika , lemon juice and yogurt.
Puree till soft and creamy.
Spoon into serving dish and place a parsley and drizzle olive oil.
Serve with khubz or vegetables.