Prep 45 mins
Cook 10 mins
A creamy aubergine dip, described in a French Word-A-Day newsletter that I receive.
- 1 large eggplant
- 1⁄2 cup yogurt
- 2 -3 tablespoons olive oil
- 1 teaspoon cumin powder (to taste)
- 1 garlic clove, crushed
- 1⁄2 lemon, juice of
- 1 teaspoon sesame oil
- salt, to taste
- fresh ground black pepper, to taste
- Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
- Let cool and scrape out the pulp.
- Mix the flesh in a food processor with the rest of the ingredients.
- Serve chilled with a baguette or pita bread for dipping.
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!
I am a big fan of aubergine dips and this is the best recipe I have tasted. I'm not crazy about tahini so this dish suited me fine. i was tempted to leave the sesame oil out but I added a drop of high quality oil and was glad that I did. The best thing about this recipe is that it allows the smoky taste of the aubergine to dominate whilst the other ingredients enhance its intensity further. Efharisto poli as they say in Greece -- thank you very much!
This is a very creamy dip, but I was expecting baba ganouj. If I make this again, I will omit the sesame oil, reduce the cumin add more lemon and some tahina.