For the Baba Ganoush
4 medium eggplants
1 clove of garlic, crushed
½ cup (100 g) of creamy tahini
¼ cup (75 g) of full-fat Greek yogurt
the juice of half a lemon (about 2 tablespoons)
1 and ½ teaspoons of turmeric powder
½ teaspoon of sea salt
For the garnish
⅓ cup (50 g) of Feta cheese, crumbled
2 tablespoons (8 g) of flat leave parsley, thinly chopped
2 teaspoons (10 ml) of extra-virgin olive oil, to serve
¼ teaspoons of sumac, to sprinkle on top
- 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!
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!
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.
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).
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.
- Prep Time: 20
- Cook Time: 50
- Category: Appetizer
- Cuisine: Middle-Eastern
- Diet: Vegetarian
- Serving Size:
- Calories: 288
- Sugar: 5.7 g
- Sodium: 430.5 mg
- Fat: 22.2 g
- Carbohydrates: 17.9 g
- Protein: 9.9 g
- Cholesterol: 13.4 mg
Keywords: turmeric baba ganoush, feta cheese, mezze