Heat a BBQ plate on high. Reduce heat to low. Cook eggplant, turning occasionally, for 45 mins or until browned all over and tender. Transfer to a plate. Cover with foil. Stand for 10 mins or until cool enough to handle.
Remove and discard skin from eggplant. Roughly chop flesh. Cool completely.
Place eggplant flesh, yoghurt, tahini, garlic and salt in a bowl. Stir to combine. Serve with parsley and oil.
Originally Submitted
11/3/2010
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