Baba Ghanoush - Baba Gannoujh

Recipe by wooyabee

From Liberty Advance

Top Review by Garlic Chick

People love this - serve for company with pita bread and raw veggies. I have made this version of baba ghanoush many times with good results. I like Chinese eggplants the best because I think the flavor is milder and I always cook them on the grill instead of the oven after I poke them with a fork in several places. For me, just one lemon is plenty (my husband didn't like the bite with 2) and just 1/4 cup tahini. I use regular yogurt, a pinch of cumin and cayenne and 1 tablespoon of mayo but no teriyaki sauce. The yogurt makes the dip less dense than other baba ghanoush and I like that about it. I make it in a food processor and it comes out great. Thanks for posting.

Ingredients Nutrition


  1. Wash both eggplants, and pierce them with a knife.
  2. Place eggplants on a cookie sheet, put them in a 500°F (260°C) preheated oven for 15 to 20 minutes.
  3. After eggplants are baked and cooled, peel the skin off.
  4. Put eggplant in a mixing bowl.
  5. Stir in the lemon juice, salt, olive oil, and plain yogurt.
  6. Mix ingredients until smooth.
  7. Stir in tahini according to taste.
  8. When all ingredients are added, transfer the dip to a serving bowl.
  9. Stir in teriyaki sauce and garlic.
  10. Refrigerate until you are ready to serve.
  11. Makes 5 to 8 servings.

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