Recipe Creamy Baba Ghanou with yoghurt

[Windigo]

I recently came across a recipe with Greek yoghurt in the Baba Ghanou ( eggplant dip) and I have to say it's a great addition. It makes for a lighter and creamier dip. So here's my version, edited to my preferences. I eat this with crusty bread.

What you need:
2 Medium aubergines/eggplants
3 tablespoons Greek yoghurt
2 tablespoons tahini ( sesame paste)
3 tablespoons chopped fresh parsley
1 tablespoon grape molasses, or date molasses
1 tablespoon Ras el Hanout
Juice of 1/2 lemon
1 teaspoon coarse sea salt
Grated black pepper to taste
Extra virgin olive oil

1) Preheat oven to 180 celcius. Halve aubergines and slice into 1 cm wide slices. Toss with oil and some salt , put in a baking dish and bake in oven for 30 to 45 minutes. They should be soft and slightly browned. Let the aubergines cool.
2) Get your food processor out and first add the roast aubergines, then the rest of the ingredients. Wizz until smooth.
3) Put in jar and cover with some olive oil. Keeps for about a week. Enjoy!

 

[Morning Glory]

I prefer it with yoghurt instead of tahini.

Somehow, aubergines go through a magical transformation when roasted. I like your addition of grape or date molasses.

 

[rascal]

Skin on???

I know my son likes eggplant but I haven't really tried it. My wife doesn't like it.
Surprise surprise!!


Russ

 

[Windigo]

Skin on???

I know my son likes eggplant but I haven't really tried it. My wife doesn't like it.
Surprise surprise!!


Russ

Yes I make it with the skin on, gives extra flavor and no waste

 

[Windigo]

I prefer it with yoghurt instead of tahini.

Somehow, aubergines go through a magical transformation when roasted. I like your addition of grape or date molasses.

I am sure that would work too, but I personally would miss the nutty touch the sesame gives it

 

[The Late Night Gourmet]

I am sure that would work too, but I personally would miss the nutty touch the sesame gives it

I've never made it with yogurt, but I will certainly give it a try. It's impossible to make baba ghanou look pretty, but we all know how amazing the taste is.

 

[Windigo]

I've never made it with yogurt, but I will certainly give it a try. It's impossible to make baba ghanou look pretty, but we all know how amazing the taste is.

I actually did make it look pretty in my older recipe shall post the pic later

 

[Windigo]

The Late Night Gourmet

:
Recipe - My recipe for Baba Ghanoush (aubergine/eggplant dip)