Description
This Baba Ganoush recipe offers a delicious twist by omitting tahini, making it a creamy and flavorful Middle Eastern dip using Greek yogurt instead. Perfect for serving as an appetizer or snack with pita, crackers, or fresh veggies.
Ingredients
Eggplant:
2 large eggplants
Olive Oil:
2 tablespoons (plus extra for drizzling)
Garlic:
2 cloves, minced
Greek Yogurt:
2 tablespoons plain Greek yogurt
Lemon Juice:
1 tablespoon
Cumin:
½ teaspoon ground cumin
Salt and Pepper:
to taste
Garnish:
Chopped parsley and smoked paprika (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the eggplants: Prick the eggplants and roast on a baking sheet for 40-45 minutes until charred and soft.
- Prepare the flesh: Scoop out the flesh, discard skins, and place in a bowl.
- Mix ingredients: Add olive oil, garlic, Greek yogurt, lemon juice, cumin, salt, and pepper. Blend until smooth.
- Transfer and garnish: Transfer to a bowl, drizzle with olive oil, and garnish with parsley and smoked paprika.
- Serve: Serve with desired accompaniments.
Notes
- Greek yogurt offers a creamy texture and tangy flavor in place of tahini.
- For a smokier taste, consider grilling the eggplants instead of roasting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Dip
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: ¼ cup
- Calories: 80
- Sugar: 3g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
