Baba Ganoush
I recently attended an annual holiday party where each guest brought an appetizer for sharing. The hostess reached out to me prior to the party and asked if I would please bring my Baba Ganoush. This classic Middle Eastern eggplant dip is one of her and her husband’s favorites. They, like me, had enjoyed this delicious dish at a restaurant in St. Louis called, YaYas Euro Bistro. I love it when someone requests a dish that they’ve had of mine…it means it was good enough that they remembered having it before.
For those of you who think you don’t like eggplant, you’ve never had this beautiful purple vegetable prepared properly. If you’ve never tried eggplant, I promise you that this simple recipe will be the one to convince you to give it a try.
So instead of the same old dips and spreads…why not try this unique, classic, middle eastern version for your next gathering. I promise nobody else at the party will be bringing something as tasty and unique as this. It’s great to serve this along with some middle eastern classics like pita bread, olives and artichoke hears. Freshly cut veggies are also great for dunking in this silky, flavorful spread. I hope this will become one of your go-to appetizers for your next party, holiday gathering, football watch party or just to have some on hand in your refrigerator.
Baba Ganoush
Ingredients
- 2 whole eggplant, medium to large
- 8 – 10 ounces full fat greek yogurt
- 2 large garlic cloves, minced
- 1 medium lemon, juiced
- 2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces extra virgin olive oil
- 1 tablespoon chopped flat leaf parsley
Instructions
- Preheat oven to 350
- Roast eggplant (whole) for one hour
- Once eggplant is cooled, slice lengthwise and remove eggplant from skin using a metal spoon. If roasting large eggplants (which I don't recommend) remove any large seeds
- Place eggplant in food processor bowl fitted with metal blade (if you don't have a food processor you can use a sturdy blender)
- Blend eggplant for a short time
- Add yogurt, garlic, lemon juice, salt and pepper to food processor bowl and blend until it forms a smooth paste
- With food processor turned on, slowly pour in 8 ounces of good extra virgin olive oil until dip is smooth and silky in texture
- Taste for seasoning…add additional salt if needed
- Pour into serving bowl
- Top with a drizzle of olive oil, chopped herbs like parsley or any spices you like
- Serve with fresh pita bread, raw veggies, olives and artichoke hearts
