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eggplant in yogurt sauce

Batenjan ma Laban (بتنجان مع لبن)

It’s creamy, smoky, and full of flavor. It’s similar to baba ghanoush but with a tangy yogurt twist.

Ingredients:

• 1 large eggplants (globe eggplants)

• 1 cups plain yogurt (labneh)

• 1/2 tsp garlic paste

• 2 tbsp tahini

. 1/2 tsp cumin powder

• 3 tbsp Juice

• Salt to taste

• 2 tbsp olive oil (plus more for drizzling)

• Fresh chopped parsley

• toasted almond nuts, paprika

• pomegranate molasses

Instructions:

1. Roast the Eggplants:

• Cut eggplant into small pieces and air fry 450°F (230°C) for 10-15 minutes, turning occasionally.

2. Make the Yogurt Base:

• In a bowl, mix the yogurt with garlic, lemon juice, tahini, cumin powder and salt. Whisk until smooth.

3. Combine:

• place roasted eggplant on plate. Drizzle pomegranate molasses on top.

•season with salt and pepper.

•put yogurt on top.

4. Finish:

• Drizzle with olive oil and top with toasted almonds and sprinkle with parsley.

• sprinkle some more cumin powder.

5. Serve:

• Serve chilled or at room temperature with warm pita bread, fresh veggies, or as part of a mezze spread.

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#EggplantDip #PalestinianFood #MiddleEasternRecipes #EasyRecipes

2025/5/19 Edited to

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