Description
This Baba Ganoush recipe offers a creamy, smoky eggplant dip without tahini. With the richness of Greek yogurt and a hint of lemon, it’s a flavorful Middle Eastern appetizer perfect for dipping with pita or veggies.
Ingredients
Scale
Eggplant:
- 2 medium eggplants
Seasonings:
- 2 tablespoons olive oil (plus more for drizzling)
- 2 cloves garlic (minced)
- 2 tablespoons plain Greek yogurt (or dairy-free yogurt)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Heat the oven to 425°F.
- Roast the eggplants: Prick the eggplants with a fork, place on a baking sheet, and roast for 40–45 minutes until soft. Let cool, then drain excess moisture.
- Prepare the dip: Blend eggplant flesh with olive oil, garlic, yogurt, lemon juice, cumin, smoked paprika, salt, and pepper until smooth.
- Serve: Transfer to a bowl, drizzle with olive oil, and garnish with parsley. Serve with desired accompaniments.
Notes
- Greek yogurt adds creaminess; use plant-based yogurt for vegan option.
- For a smokier flavor, consider roasting eggplants over an open flame or grill.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 3g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
