Baba Ghanoush with Yogurt
Baba Ghanoush with Yogurt is a creamy, smoky, and tangy Middle Eastern dip made with roasted eggplant, yogurt, tahini, and aromatic spices. This variation adds yogurt for extra creaminess and a subtle tang, making it a perfect dip for pita bread, fresh vegetables, or as a flavorful spread. Easy to prepare and packed with nutrients, it’s a must-try dish!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 large eggplant
- 1/4 cup plain yogurt (or Greek yogurt for extra creaminess)
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil (for garnish)
- 1 teaspoon paprika (for garnish)
- Fresh parsley or mint (optional, for garnish)
Instructions
- Roast the Eggplant: Preheat the oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for 30-40 minutes until soft and charred. For a smokier flavor, grill it instead.
- Cool and Peel: Let the eggplant cool slightly, then peel off the skin and scoop out the flesh.
- Blend Ingredients: In a food processor or mixing bowl, combine eggplant, yogurt, tahini, lemon juice, garlic, salt, and cumin. Blend until smooth.
- Adjust Seasoning: Taste and adjust salt or lemon juice if needed.
- Serve: Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika and fresh herbs. Serve with warm pita bread or fresh vegetables.
Notes
- For a spicier version, add cayenne pepper or chili flakes.
- Use roasted garlic instead of raw for a milder flavor.
- If you don’t have tahini, Greek yogurt can be used as a substitute.
Find it online: https://avarecipe.com/baba-ghanoush-with-yogurt/
