Recipe: Baba Ganoush with Yoghurt REVISED*

Baba Ganoush with Yoghurt.

I wanted to replicate the wonderfully creamy baba ganoush at Bon Appetit Cafe, my local Mediterranean (actually Egyptian) place. Adding a bit of high quality whole milk yogurt (like this from Argyle Cheese Farmer) may be the solution. The creaminess makes the babaganoush extra easy to spread and dip. Makes about 3 cups.

2 medium eggplants, a bit over 2 lbs
¼ c tahini
2 T lemon juice
3 cloves garlic, minced
Cayenne or other hot pepper to taste**
½ t Kosher salt
¼ c Greek yogurt, plain made with whole milk

Method: poke the eggplants in a few places with a fork to allow steam to escape, then smoke over a grill or gas broiler. Expose to direct high heat and turn with tongs as the surface blisters and the meat beneath softens. When all sides have been grilled, transfer to a container and seal to steam until completely done.

When eggplants have softened and cooled to room temperature, peel off the bits of skin with your fingers and transfer to a colander so liquid can escape. Transfer to a bowl and refrigerate overnight. There will be more liquid in the morning; pat the eggplants dry before proceeding to next step.

Add eggplants to a food processor along with minced garlic (you can chop it in the food processor before adding eggplant), tahini, lemon juice, salt and yogurt. Process until very smooth. Garnish with a sprinkle of sumac if you like. Serve with pita wedges or vegetables such as carrot, celery or bell pepper batons.

*This is a completely different method than the oven workaround described in the previous version of this recipe. We’ve decided there is no substitute for direct heat in creating the smokey taste you want in your baba ganoush.

**At Bon Appetit Cafe they will ask you “how spicy do you like it?” I don’t think of baba ganoush as a spicy item but you can experiment if you like.