Baba Ghanoush - Baba Gannoujh

• 2 large eggplants
• 2 lemons, juice of
• 1 pinch sea salt
• 1 tablespoon olive oil
• 1 cup plain vegan yogurt
• 14-12 cup tahini, to taste
• 3 -4 dashes teriyaki sauce or 3 -4 dashes Braggs liquid aminos
• 1 garlic clove, crushed

1. Wash both eggplants, and pierce them with a knife.
2. Place eggplants on a cookie sheet, put them in a 500F (260C) preheated oven for 15 to 20 minutes.
3. After eggplants are baked and cooled, peel the skin off.
4. Put eggplant in a mixing bowl.
5. Stir in the lemon juice, salt, olive oil, and plain yogurt.
6. Mix ingredients until smooth.
7. Stir in tahini according to taste.
8. When all ingredients are added, transfer the dip to a serving bowl.
9. Stir in teriyaki sauce and garlic.
10. Refrigerate until you are ready to serve.
11. Makes 5 to 8 servings.

eggplants, lemons, salt, olive oil, vegan yogurt, tahini, teriyaki sauce, garlic

Taken from www.food.com/recipe/baba-ghanoush-baba-gannoujh-197483 (may not work)