Baba ghannouj with yoghurt and pine nuts

Baba ghannouj is traditionally made with tahini sauce, but this is a refreshing and light twist to this dish. I like to call it baby ghannouj. It makes a great dip served with warm pita bread or crackers, or a side dish to any meal. Add fresh mint to it, or serve it plain with dry roasted pine nuts on top. This recipe tastes really good with the eggplant cooked in the microwave, unlike the one with tahini sauce which I much prefer it with the eggplants char-grilled, the traditional way.

Eggplant dip with yoghurt and fresh mint

Ingredients:

2 medium size eggplants
juice of 1/2 to 1 lemon
2-3 tablespoons of plain yoghurt or Vegan yoghurt
Salt to taste
1 crushed clove of garlic
a drizzle of virgin olive oil
a squeeze of lemon
2 table-spoons of dry roasted pine nuts (optional)
a few fresh mint leaves (optional)

You can cook eggplants in two ways:

Short cut: Prick eggplant with a fork and place in microwave for 7 -8 minutes. remove, cut in half and scoop out the flesh.

Authentic way: Char-grill the eggplants on top of  a gas stove, open fire. Leave until skin is char-grilled and then turn to the other side until completely cooked. Remove and either rinse under running water and remove skin immediately, or place in a plastic bag for 5 minutes or so and then peel off the skin. This will give you a smoky flavour.

Dry roast pine-nuts in a pan for a couple of minutes. Place cooked eggplant in a bowl and mash roughly. Add yoghurt, salt, crushed garlic and lemon juice. Mix together and add chopped fresh mint if you like. Sprinkle dry roasted pine-nuts and drizzle with olive oil and serve warm.