The Only Dip (or Baba Ganoush) You’ll Ever Need
I cannot say enough about how truly delicious this recipe is.
It’s flavorful and creamy and wonderful.
It’s full of veggies. It keeps you full.
It’s just good.
Make it. Trust me.
And if you have any suggestions that would work to make this dairy free, I’m all
- 1 big eggplant, washed
- 1 cup plain Greek yogurt
- 1/3 cup tahini
- juice of 1 lemon (about 1/3 cup)
- 1 clove garlic, roughly chopped
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp pepper
Heat your oven to 500 degrees F. After washing the eggplant, poke a few holes around the largest parts of eggplant. Do not skip this step. (I’ve done this, the eggplant blows up. It’s messy and I jumped 15 feet in the air, thinking a gun was fired.)
Line a baking pan or sheet with aluminum foil, and place the whole eggplant on top. Roast the eggplant 45-60 minutes, or until it sounds hollow when tapped, carefully turning the eggplant with tongs every 20 minutes.
Remove from the oven and allow the eggplant to cool.
Remove the outer skin of the eggplant and place all insides of the eggplant into a food processor. Add in all of the remaining ingredients (which are basically all of them) and process until smooth.
Sprinkle with a pinch of cumin powder for a lovely touch. 😉
There you have it, the worlds most delicious dip, Baba Ganoush, out there.
Use for a dip for veggies, crackers, meat. Pour over eggs, meat, veggies. Spoon and eat with… a spoon.
I’ve been mixing this with tuna, in my scrambled eggs, over a sweet potato, and into salads. Del-ic-i-ous.
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Hey Lori, I just had to comment, since I tried a variation of your recipe. The yogurt just makes things pop!
In my version, I added in some roasted tomatoes, lots more garlic, two teaspoons of sugar to the eggplant mixture and blended the whole thing till it was creamy and smooth. Now we can’t stop eating this sweet and tangy dip.
That’s SO wonderful to hear! I love your version! I’ll have to try yours out next time. Thank you for sharing!
[…] Usually more veggies, an apple, some kind of meat, the best ever baba ganoush […]
Omg, you blew up an eggplant!? Haha! I LOVE baba ganoush! I tried it for the first time last summer and was instantly hooked. Never thought to add it to tuna…or in my case, it’d probably be more like adding tuna to my baba ganoush! Lol
You could use a basic cashew cream sauce instead of yogurt if you want to go dairy free! I bet that would be delicious! Or maybe even with some silken tofu! Ohhh, now my wheels are turning! 😉
Use mayo, it actually taste better and dairy free 🙂
Ok – I’ve tried to make baba ganoush (vegan style) too many times to count – and every time, it ends up down the drain! I’m thinking I might just have to get a high grade greek yogurt and give this a try – maybe that’s my problem…!? ha.
YUM! Never had this before…but I love anything with tahini!
I love Baba Gnoush…it goes great with some rice as well 🙂
Yummy! This speaks right to my comfort zone. I don’t think traditional baba ghanoush has dairy–in Israel, it’s just tahini and lemon juice with the eggplant. But I bet you could sub homemade cashew sour cream, or pureed white beans.
I’m seriously working on my fitness right now, and wondering whether you might be interested in doing some sort of blog thing where you suggest exercises and I do them and blog about them? I haven’t figured out exactly how it might work, just a thought.
i actually usually make my baba ganoush dairy free. but if you’re using the yogurt as a thickener, you could always blend in some grains/bread/tofu/beans. white northern beans would probably make it super creamy & increase the protein/fiber too!
mmm yummy! looks great! a tasty snake to eat while watching tv or having friends.
I love baba g from restaurants, but i’ve never undertaken it for myself. I think this is the recipe to change all that! thanks lori!
I was just thinking about baba ganoush the other day – it has been TOO LONG since I’ve had it and I want some… perhaps I need to make it this weekend – perfect timing. my first thought about dairy free was the same as Amber – when I want something natural and dairy free I use my cashew dip / sauce. creamy and the flavor would go well with this!
I bet some not-too-thick homemade cashew cheese could replace the yogurt!
Genius. I knew you’d have the answer! 😉
First of all, I am in love with Baba Ghanoush. [Our wedding is actually planned for next year.] Thanks for such an easy recipe…and the warning about poking holes in the eggplant…I have blown up squash more times than I would like to admit…
I never add yogurt to mine, but otherwise my recipe is the same. DELICIOUS. Also, I’ve blown up eggplant too. I posted about it, but yeah. It sounded like a gun for sure!
Your baba ganoush looks really good. I would have never thought to add Greek yogurt to the dip though. My version uses extra garlic and a little olive oil.
diary free is the original version, leave out the joghurt, add a little water instead for right consitency
first of all…OMG your eggplant blew up?! Yikes! I bought an eggplant for the first time a few days ago and want to cook it today. I have never used one before. Maybe if I chicken out of making my own recipe I will make this:) Looks good!
Sound great! Now you need to start recreating the pita jungle menu. I might beg….
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