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Roasted Eggplant Dip - Baba Ganoush

Kim
  • 55 minutes
  • Serves 8

INGREDIENTS

1

large eggplant, sliced legthwise ((1 1/2 pounds))

1/4 cup

Greek yogurt ((I like FAGE 2%))

2 tbsp

tahini paste

2 tbsp

extra virgin olive oil

1 tbsp

lemon juice

2 tsp

minced garlic ((1-2 cloves))

1/2 tsp

ground cumin

salt and pepper