Burnt eggplant and yogurt dip Ottolenghi | Something New For Dinner
Ottolenghi's delicious variation on baba ghanoush. Burnt eggplant, greek yogurt, lemon juice and a splash of pomegranate molasses is fabulous with roasted butternut squash, pita bread and crudites.
Ingredients
- 1 eggplant
- 2/3 cup Greek yogurt
- 2 T olive oil
- 1 1/2 t pomegranate molasses
- 3 T lemon juice
- 1 T chopped parsley
- 2 cloves garlic
- Salt and pepper to taste
- Pomegranate seeds for garnish
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