Baba Ganoush with Natural Yogurt
6 servings
60 minutes
Baba Ganoush with natural yogurt is a delicate and aromatic dip from the depths of Arab cuisine. Its roots trace back to the Levant, where eggplants are valued for their ability to acquire a smoky, rich flavor after roasting. In this version of the classic recipe, the juiciness of eggplants is harmoniously complemented by the refreshing tang of natural yogurt and tahini sesame paste. Lemon juice adds brightness, garlic brings spiciness, while cumin and cilantro add an Eastern note that creates a magical palette of flavors. After cooling, Baba Ganoush becomes even thicker and richer, with finishing olive oil and paprika giving it an appetizing hue and velvety texture. It pairs perfectly with warm lavash, pita or fresh vegetables, making it a versatile snack for any meal.
1
Place the eggplants on a baking sheet lined with paper and make six to seven shallow punctures in different spots on each. Put the baking sheet in an oven preheated to 200 degrees for about forty minutes. After twenty minutes, turn the eggplants to the other side. This, along with the punctures, is necessary for the vegetables to cook evenly.
- Eggplant: 400 g
2
Peel the skin off the cooked eggplants and transfer the flesh to a bowl. Add yogurt, sesame paste (also known as tahini), garlic, cumin, cilantro, and lemon juice, and blend everything into a smooth thick puree.
- Eggplant: 400 g
- Plain (natural) yoghurt: 100 ml
- Tahini: 1 tablespoon
- Garlic: 2 cloves
- Cumin: 0.5 teaspoon
- Cilantro: 5 stem
- Lemon juice: 2 tablespoons
3
Place the baba ghanoush in the refrigerator for an hour. Then transfer to a sauce dish (or dishes) and drizzle with olive oil mixed with paprika.
- Olive oil: 1 tablespoon
- Paprika: 0.5 teaspoon
