This roasted-eggplant dip, made silky by the addition of yogurt, arrives alongside crisp, Herb-Rubbed Pitas for easy scooping.


Recipe Summary

Makes 2 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.

  • Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

Reviews (5)

134 Ratings
  • 5 star values: 10
  • 4 star values: 37
  • 3 star values: 57
  • 2 star values: 21
  • 1 star values: 9
Rating: Unrated
Similar to Baba Ganoush, but not quite... Real Baba Ganoush is made with charred or baked & broiled eggplant, garlic, lemon, tahini (some leave it out) salt & pepper, some fresh lemon juice. Mix it all together, top with a swirl of olive oil. Serve with home made pita chips. Add some home made hummus made almost the same way, chick peas instead of eggplant; More toasted pita; a small bowl or two of fresh olives, green, black with pits... that's the basis for an Arabic Meze...
Rating: Unrated
Baba Ganoush is basically hummus with eggplant, so this is different.
Rating: Unrated
Sorry, Baba Ganoush.
Rating: Unrated
Isn't this just Baba Banoush? Why not call it that? I'm reminded of the Simpsons episode where they were opening Middle Eastern resturants where all the chefs were named Christian and Falafels were renamed 'crunch balls'.
Rating: Unrated
I forgot to put in the yogurt, but it was still delicious.