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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.
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