Smoky and Creamy Baba Ganoush

This smoky yogurt baba ganoush is easy to prepare and always a crowd-pleaser. The traditional way to enjoy it is with warm pita bread, but it’s just as good scooped up with veggies sticks, spread inside wraps or dolloped on top of a salad bowl.

VISIT THE RECIPE ON THE BLOG: https://www.luvele.com.au/blogs/recipe-blog/smoky-and-creamy-baba-ganoush
SHOP THE PURE PLUS YOGURT MAKER: https://www.luvele.com.au/collections/yoghurt-maker/products/pure-yoghurt-maker-2l-glass-container-scd-diet

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We’re going to be making some Lebanese barber ganoush using some homemade yogurt. To prepare your eggplants, place them straight over the flame of a gas burner or barbecue. And allow the skin to get nice and charred and the flesh to get tender and soft. Turn it every couple of minutes. It’ll take around 15 minutes. Once they’re done, place them in a bowl and cover with plastic wrap to allow them to steam and soften for around 15 minutes. Then you can place the eggplants in a sie over a bowl. Slice them open and allow them to sit and drain for a few minutes until fully cooled and the excess water has drained out. Once they’re cool enough to touch, cut off the stem and peel the charred crispy skin off and discard that. Place the cooked eggplant flesh into a bowl and use a fork to break it down into smaller pieces. Then you can add 1/4 of a cup of tahini, 1/3 of a cup of thick Greekstyle dripped homemade yogurt, 1 tbsp of fresh lemon juice, one minced garlic clove, a good pinch of salt, and a drizzle of extra virgin olive oil. You can serve this as is, or you can think about some extra toppings. You could use some sumac or smoked paprika, some toasted pine nuts, toasted sesame seeds. Fresh herbs also work really well, like parsley and mint. You can serve this on its own as a dip with some Lebanese bread, or you can make it as a side dish to accompany a bigger spread.