Turkish Abugannuş

Lusciously creamy, thick and with a hint of garlic, this is a beautiful and simple preparation of the classic Babaganoush.

It’s true. I’ve tried so many different variations of Babaganoush that they all tasted like a completely different dish. They all had eggplant but everything else about them was very different. Some had tomatoes, while others used yogurt and still others were garlicky, while others were lemony. I’ve come to terms with the fact that Babaganoush is one of those dishes that will vary from country to country and from person to person. Even the spelling and pronunciation of it varies so of course the recipe itself does too.

Now that I’ve come to terms with this reality, lol! I found extremely freedom in creating my own Babaganoush recipe. It’s called Simply Delicious Roasted Babagannoush. It’s really good and really simple! A win, win situation! Lol!

Thanks to my Turkish cooking course, I learned a new way to make Babagannoush. I find a beauty in the simplicity of this recipe that let’s the eggplant shine as the star of the dish. It’s simple and doesn’t try to be anything else.

Here’s the recipe:

  • 8 medium eggplant (about 6 inches long)
  • 2 lemons (juiced)
  • 3 TBSP olive oil
  • 2 garlic cloves (minced)
  • 800 g suzme yogurt (or any thick plain yogurt)
  • salt & pepper (to taste)


Preheat the oven on 200C

On a large sheet pan, coat the eggplant with olive oil and roast the eggplant for 45-60 minutes until soft.

Allow the eggplant to cool for 5-10 minutes and then peel off the skin of the eggplant and discard.


Dice the flesh of the eggplant into bitesize pieces and add to a bowl.

Add the lemon juice, olive oil, garlic, yogurt and salt and pepper (to taste).

Mix until well combined.


Serve and enjoy!

Note: This dish is delicious warm or cold. Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

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