Baba Ghanoush with Yogurt

This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you’re a big fan of tahini, add more according to your taste. Enjoy!

Step: 1

Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.

Step: 2

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 teryiaki sauce and garlic. Refrigerate until you are ready to serve.

Per Serving: 131 calories; protein 4.9g; carbohydrates 14.2g; fat 7.3g; cholesterol 2.1mg; sodium 54.2mg.

Great taste and not difficult to make , these appetizers work for any crowd or gathering . When throwing a get-together , large or few people , you should don’t forget the appetizers . We’ve gathered of our best snacks recipes that are sure to impress your guests. From lips to spreads and everything in between, you’re sure to find the perfect snacks for any occasion .

For your holiday party, make sure to try the Cranberry Meatballs . If you’re crunched for time, the speedy Classic Cheese Tray is your easy to do .