Smoky and creamy baba ganoush

Elevated with homemade yogurt!

This week, we’re giving the much-loved Middle Eastern dip, baba ganoush, a delicious upgrade with thick, tangy homemade yogurt. The result? A smoky, creamy, gut-loving dip that’s perfect for entertaining.

At its core, baba ganoush is a simple blend of eggplant, tahini, lemon juice, garlic, and salt. But when you fold in rich, dripped homemade yogurt, the dip takes on a new level of creaminess and a bright, tangy twist, while still keeping its signature smoky flavour front and centre.

This smoky yogurt baba ganoush is easy to prepare and always a crowd-pleaser. The traditional way to enjoy it is with warm pita bread, but it’s just as good scooped up with veggies sticks, spread inside wraps or dolloped on top of a salad bowl.

Tips for the best smoky and creamy baba ganoush.

Italian Eggplants: These are the larger, deep purple eggplants. Look for unblemished, shiny skin. When you squeeze it, there should be little to no give.

Smoky Flavour: To get that authentic flavour, roast your eggplants whole over an open flame until charred on all sides. (Tip: Wrap the area under your burner in foil to catch any drips!) If you don’t have a gas burner or BBQ, roasting in the oven works too, just know the flavour will be a little milder.

Drain the moisture: Eggplants hold a lot of water. After charring, let them rest in a strainer to drain away excess liquid. This small step ensures your dip stays thick and scoopable.

Go rustic: For the best texture, resist the urge to blend! Baba ganoush is meant to be slightly chunky. Mash everything together with a fork for that perfect rustic finish.

Thick yogurt: For a luxurious consistency, your homemade yogurt should be thick, Greek-style. Drip it beforehand to remove the whey, using this method.

Vegan option: Swap the dairy yogurt for your favourite plant-based version to keep it plant-based friendly.

Tahini tips: Tahini can separate in the jar, so give it a good stir before using. You want the creamy paste, not just the oil on top. If you’ve never tried making your own, it’s a game-changer!

Flavour to taste: Start with one clove of garlic and add more if you like a punchier dip. The longer it sits, the more the flavours will come together, so consider chilling your dip for an hour or even overnight.

Finishing touches: Top your baba ganoush with a drizzle of good olive oil. Add a sprinkle of sumac or smoked paprika, and garnish with toasted pine nuts, sesame seeds, pomegranate seeds or fresh parsley.

INGREDIENTS

2 Italian eggplants
¼ cup tahini
1/3 cup thick Greek style dripped homemade yogurt
1 tablespoon fresh lemon juice (or more to taste)
1 garlic clove, minced
¾ teaspoon salt
Extra virgin olive oil

Optional extras

Sprinkle of sumac or ground smoked paprika
Toasted pine nuts
Toasted sesame seeds
Chopped fresh parsley

METHOD

1.   Turn one gas burner on high. Place the eggplant directly over the flame. Using tongs, turn the eggplant every few minutes until it is tender, deflated and the skin is charred on all sides (approx. 15 minutes.)
2.   If you don't have a gas burner you can roast the eggplant in the oven. Cut the eggplant in half and place it flesh side down on an oiled baking tray. Roast at 200°C / 392°F for 40 minutes or until the eggplant is soft and cooked through.

3.   Place the cooked eggplants in a large bowl and cover with plastic wrap. Allow them to steam for 15 minutes.
4.   Transfer the eggplants to a sieve or colander over a bowl. Slice open the eggplants then allow to sit and drain for a few minutes until fully cooled and all excess water has drained out.
5.   Once the eggplant is cool enough to touch, cut off the stem and peel the charred crispy skin off and discard.

6.   Place the cooked eggplant flesh into a bowl. Use a fork to break it down into smaller pieces. Add the remaining ingredients then whip with the fork until well-combined.
7.   Set aside in the fridge or at room temperature for the flavours to meld.
8.   Transfer the final baba ganoush into a shallow serving dish, drizzle with olive oil and garnish with extras of your choice.
9.   Store baba ganoush in an airtight glass container in the fridge for up to 5 days.

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