Baba Ghanoush Baba Gannoujh

From liberty advance

Wash both eggplants , and pierce them with a knife.

Place eggplants on a cookie sheet , put them in a 500f preheated oven for 15 to 20 minutes.

After eggplants are baked and cooled , peel the skin off.

Put eggplant in a mixing bowl.

Stir in the lemon juice , salt , olive oil , and plain yogurt.

Mix ingredients until smooth.

Stir in tahini according to taste.

When all ingredients are added , transfer the dip to a serving bowl.

Stir in teriyaki sauce and garlic.

Refrigerate until you are ready to serve.

Makes 5 to 8 servings.

eggplants, lemons, juice of, sea salt, olive oil, vegan yogurt, tahini, teriyaki sauce, garlic clove