Rating: 4 stars 3.8
19 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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!

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
7
Yield:
5 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

131 calories; protein 4.9g; carbohydrates 14.2g; fat 7.3g; cholesterol 2.1mg; sodium 54.2mg. Full Nutrition
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