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Extra smooth and creamy Baba Ganoush made with “burnt” eggplant, greek yogurt, and tahini. I flavored it with turmeric for an extra kick and topped it with Feta cheese, parsley, and sumac. This is the perfect appetizer for Assyrtiko wines, one of Greece’s most beautiful treasures.

Turmeric Baba Ganoush with Crumbled Feta Cheese, Sumac and Parsley with a glass of Assyrtiko wine on the side

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A few details about the recipe

Baba Ganoush is a delicious eggplant spread found in the cuisine of many Middle Eastern countries. This recipe has tons of variations and is the object of many debates among aficionados! With or without tahini? With or without yogurt? No one really agrees.

I personally love when Baba Ganoush is extra smooth and creamy. This is why I added both tahini and Greek sheep yogurt to this recipe!

The addition of turmeric powder is what brings this recipe to another level. It creates this balanced and flavorful spread of goodness. I love topping it with feta cheese and optional sumac for an extra kick!

When creating and testing this recipe, I immediately knew I had to pair it with an Assyrtiko wine. This Greek grape variety produces crisp wines with ripe citrus aromas.

Their freshness and vibrant flavors will cut through the creaminess of eggplant and tahini while complementing feta cheese, garlic, sumac, and lemon juice.

This recipe and wine pairing wander off the beaten track, a must-try for maverick palates!


roasted eggplant, garlic, tahini, turmeric, greek yogurt and lemon juice

Turmeric Baba Ganoush in a food processor

What to serve this with?

These Fluffy Skillet Flatbreads are delicious dipped into Turmeric Baba Ganoush with Feta and Sumac. For a middle-eastern “mezze” style dinner, you can serve it alongside this Roasted Lemon Hummus With Spicy Herb Oil.

Wine Pairing for Turmeric Baba Ganoush With Feta and Sumac🍷


ASSYRTIKO

This beautiful Greek grape variety is known for producing vibrant light-bodied white wines with aromas of ripe citrus, stone fruits, and a distinctive salinity.

Assyrtiko wines are a great match for this Turmeric Flavoured Baba Ganoush as they will cut through the creaminess of eggplant and tahini while complementing feta cheese, garlic, sumac, and lemon juice thanks to their acidity and vibrant flavors.

WINE APPELLATION SUGGESTIONS

Assyrtiko from Santorini PDO, Aegean Islands, Greece
Assyrtiko from Aegean PGI, Aegean Islands, Greece


Turmeric Baba Ganoush with Feta and Sumac drizzled with olive oil with a glass of Assyrtiko wine in the background

FAQ

Can I make it in advance?

Yes! The Baba Ganoush can be made the day before and stored in an airtight container until it is ready to be served. Then, just drizzle some extra-virgin olive oil, and sprinkle crumbled Feta cheese, sumac, and parsley on top.

How long does this keep?

The Turmeric Baba Ganoush can be kept for up to 3 days in the fridge in an airtight container.

Can I make this recipe vegan?

Sure! Use a plant-based unflavoured Greek yogurt and skip the Feta cheese altogether (or use a vegan Feta cheese if you can get your hands on it)!


Close-up of turmeric baba ganoush with crumbled feta cheese, sumac and parsley in a bowl with a spoon

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Close-up of turmeric Baba Ganoush with Feta and Sumac

Turmeric Baba Ganoush With Feta and Sumac

Extra smooth and creamy Baba Ganoush made with "burnt" eggplant, greek yogurt, and tahini. I flavored it with turmeric for an extra kick and topped it with Feta cheese, parsley, and sumac. This is the perfect appetizer for Assyrtiko wines, one of Greece's most beautiful treasures.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Middle-Eastern
Diet Vegetarian
Servings 4

EQUIPEMENT

  • Food Processor
  • Fine Mesh Strainer

INGREDIENTS
 

For the Baba Ganoush

  • 4 medium eggplants
  • 1 clove garlic crushed
  • ½ cup (100 g) creamy tahini
  • ¼ cup (75 g) full-fat Greek yogurt
  • the juice of half a lemon about 2 tablespoons
  • 1 ½ teaspoons turmeric powder
  • ½ teaspoon sea salt

For the garnish

  • cup (50 g) Feta cheese crumbled
  • 2 tablespoons (8 g) flat leave parsley thinly chopped
  • 2 teaspoons (10 ml) extra-virgin olive oil to serve
  • ¼ teaspoons sumac to sprinkle on top

INSTRUCTIONS

  • Turn the oven on to broil. 
  • Poke the eggplants in several places with the tip of a knife, about 0.3- 0.7 inches (1- 2 cm) deep.
  • Broil the eggplants for 50 min, turning them every 15 minutes. Keep broiling until the eggplants burst, collapse, and soften. That's the best way to roast them!
  • Remove the eggplants from the oven and let them cool down a little. When the eggplants are cooled enough that they can be manipulated, peel them, remove the stem, and discard the black skins. Transfer the eggplant to a colander or fine mesh strainer and let it drain for 30 minutes. You can gently stir from time to time to help speed-up the draining process.
  • Place the drained eggplants into a food processor, along with the crushed garlic, tahini, greek yogurt, turmeric powder, and salt. Mix for 5 minutes, until super smooth. Alternatively, you can place everything in a bowl and mix using an immersion blender.
  • To serve, transfer the Turmeric Flavoured Baba Ganoush to a shallow bowl. Using the back of a spoon, create some swirls and crevices. Then, drizzle extra-virgin olive oil, roughly chopped flat leave parsley, and a pinch of sumac.
  • Enjoy with a glass of chilled Assyrtiko wine!

NIM KEYS - USEFUL TIPS

  1. Broiling the eggplants can be intimidating but this is what gives the Baba Ganoush the concentrated, extra-depth of flavors. Don’t be scared about the bursting and broil away!
  2. Draining the extra water from the broiled eggplants ensures that the Baba Ganoush does not become soggy. Try not to skip this step to get the creamiest spread. 
  3. If you do not have a food processor or a hand mixer, you can mash the eggplants and the other ingredients with a fork until well combined. The result will obviously be less smooth but delicious too (this is the way traditional Baba Ganoush is made in the Middle East).
  4. This recipe can be made plant-based by skipping the Greek yogurt altogether (or replacing it with a plant-based yogurt). I like adding it because it really makes the texture extra-creamy but this is optional.

NUTRITION

Calories: 357kcalCarbohydrates: 36gProtein: 13gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 12mgSodium: 459mgPotassium: 1253mgFiber: 15gSugar: 17gVitamin A: 348IUVitamin C: 17mgCalcium: 165mgIron: 3mg
Keyword feta cheese, mezze, turmeric baba ganoush
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