READY IN: 55mins
Recipe by Sackville

A creamy aubergine dip, described in a French Word-A-Day newsletter that I receive.

Top Review by bluemoon downunder

A fabulously creamy variation on the more traditional baba ghanoosh recipes which use tahini, rather than yoghurt. It was the use of yoghurt that drew my attention to the recipe. I used a delicious home-made Greek yoghurt from a local greengrocer’s. A lovely blend of flavours, and a great texture. The only change I made was that I used 3 cloves of garlic (personal preference). I’ll be making this a lot more during the summer months. Thank you, Sackville Girl, for a truly wonderful recipe which I'd encourage others to try!

Ingredients Nutrition


  1. Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
  2. Let cool and scrape out the pulp.
  3. Mix the flesh in a food processor with the rest of the ingredients.
  4. Serve chilled with a baguette or pita bread for dipping.

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