Baba Ghanoush

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





  1. amee says:

    Looks delish! Isn’t it cool that the eggplant part starts the same as Baingan bharta? cool! now you can make both at once and save time. I like your yogurt substitution.

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