Roasted eggplant and garlic mixed with a thick creamy yogurt makes for a delicious and simple meal or appetizer. Simply delicious babaganoush.
Roasting eggplant is so simple. You literally pop it in the oven and let it roast and then the skin peels off so easily to make preparing any eggplant dish so simple. Paired with roasted garlic, it makes this dish so flavorful.
My recipe is a twist on the traditional Turkish babaganoush recipe. With a few extra spices and a little flavorful tahini, it’s delicious and packed with flavor.
Here’s a video of my home kitchen preparation of babaganoush. Check it out below.
Here’s the recipe:
Simple Homemade Babaganoush
- 2 large eggplant
- 1 head of garlic
- 3 TBSP & 1 tsp olive oil
- 3 TBSP (heaping) suzme yogurt (or any thick yogurt)
- 1 TBSP tahini
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp dried oregano
- salt (to taste)
- 2 TBSP fresh parsley (optional garnish)
Preheat the oven for 200C of 392F.
Rinse and dry the eggplant. Coat with 1 TBSP of olive oil and place on a baking sheet.
For the roasted garlic, cut off the top part of the head of garlic (just enough to reveal the cloves. Drizzle with 1 tsp olive oil and salt and wrap in a piece of foil. Place on the baking sheet with the eggplant.
Roast the eggplant and garlic in the oven for 45-60 minutes.
Allow the eggplant to cool and then peel off the skin. Then chop it into bite size pieces and set aside.
Open the garlic packet and squeeze out about 6 cloves (it will be very soft). Mince the garlic and add to the eggplant.
Squeeze the juice of one lemon into the eggplant.
Add salt, black pepper, cumin, oregano, red pepper flakes and 1 TBSP of olive oil. Mash gently with a fork and then stir.
Then add the yogurt and stir.
Serve in a nice dish and garnish with parsley, red pepper flakes and a drizzle of olive oil.