When I had made the yogurt eggplant aka baby ghanooush for infants a few days ago, I used the extra eggplant to make Baba Ghanoush at home for the first time. I had no idea how easy it was. I make roasted eggplant at home once every 10 days as I make this Indian roasted eggplant dish ‘baigan ka barta‘ that my kids like, but it never occurred to me that I could use the same eggplant base to make baba ghanoush and for years I have bought it from the store. Well NO MORE!
Baba Ghanoush is one of the easiest things to make at home once you have the roasted eggplant. I also used yogurt instead of tahini sauce which is typically used in Baba Ghanoush to cut down on the calories. If you are a big fan of Tahini/Sesame, just sprinkle some sesame seeds on the finished product or use tahini sauce instead of yogurt (see alternatives below).
1 medium-large eggplant
3/4 cup whole milk yogurt
Juice of ½ medium sized lemon
1.5 cloves garlic minced
1 tbsp. Olive Oil
Salt to taste
Mint to garnish
1) Grab 1 medium – large eggplant and using a fork prick the surface of the eggplant and roast the eggplant on a kitchen burner till the skin chars and us uniformly charred and crispy on the outside. You can char the eggplant skin the same way in a broiler (see here to see how the end product should look like)
2) Once the outside skin is charred, remove the skin and remove the eggplant flesh. Take 3/4 cup of eggplant and add it to yogurt. Mix the lemon juice, and garlic and add salt.
3) If using Parsley add to the eggplant yogurt mixture.
4) Drizzle 1 tbsp. of olive oil and serve with pita chips or bread.
- Use parsley if you want – use about ½ cup of cut parsley.
- Want a more traditional version of Baba Ghanoush? Substitute yogurt with 2 tbsp. Tahini Sauce