Description
This Baba Ganoush recipe is a creamy, flavorful Middle Eastern dip made without tahini, using Greek yogurt instead for a lighter, tangy twist. Roasted eggplants are blended with garlic, lemon, olive oil, and spices to create a smooth, smoky spread perfect for serving with pita, veggies, or crackers.
Ingredients
Scale
Eggplants
- 2 large eggplants
Dressing and Flavorings
- 1/4 cup Greek yogurt (or plain yogurt)
- 1-2 cloves garlic, minced
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Garnish
- Chopped parsley (for garnish)
- Optional: Pomegranate seeds (for garnish)
Instructions
- Preheat and Prepare Eggplants: Preheat the oven to 400°F (200°C). Prick the eggplants with a fork in several places to allow steam to escape during roasting. Place them directly on a baking sheet.
- Roast Eggplants: Roast the eggplants for 35-40 minutes, turning occasionally to ensure even cooking, until the skin is wrinkled and the flesh inside is soft and tender. Remove from oven and allow to cool slightly.
- Extract Flesh: Once cooled enough to handle, cut the eggplants in half lengthwise and scoop out the tender flesh using a spoon, discarding the skins.
- Blend Ingredients: Transfer the scooped eggplant flesh to a food processor or blender. Add Greek yogurt, minced garlic, olive oil, lemon juice, ground cumin, salt, and pepper. Blend until smooth and creamy, stopping occasionally to scrape down the sides for an even texture.
- Adjust Seasoning: Taste the baba ganoush and adjust seasoning by adding additional salt, pepper, or lemon juice as desired to balance the flavors.
- Serve: Transfer the baba ganoush to a serving bowl. Drizzle with a little olive oil on top and garnish with chopped parsley and optionally pomegranate seeds for extra color and flavor.
- Enjoy: Serve the baba ganoush with warm pita bread, fresh cut vegetables, or crackers as a delicious and healthy appetizer or snack.
Notes
- For a smokier flavor, you can grill the eggplants instead of roasting.
- If you prefer a thicker dip, reduce the amount of yogurt or strain the blended mixture.
- This recipe is easy to customize by adding spices like smoked paprika or fresh herbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Omit garlic or reduce quantity if sensitive to strong flavors.
