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Greek Baba Ganoush

danispies's picture
This dip has a creamy, tangy flavor that pairs pefectly with some grilled fish or chicken. It makes for the perfect little appetizer right along side some toasted pita bread and raw veggies!
  Eggplant 1 Large, roasted, peeled, and chopped
  Tahini 2 Tablespoon
  Lemon juice 1⁄2 Tablespoon
  Extra virgin olive oil 3 Tablespoon
  Garlic clove 1 Large, crushed
  Low fat plain yogurt 1⁄4 Cup (4 tbs)
  Salt 1 Pinch
  Pepper 1 Dash
  Parsley 1 Tablespoon, chopped (For Garnish)

How to Roast an Eggplant:
1. Place the eggplant on a baking sheet and pop it into a 400 degree oven for about 20 minutes on each side. Let it cool for a couple of minutes. Peel it and cut it out.
For the Baba Ganoush:
2. In a blender take cut egg plant. Add garlic, tahini, lemon juice, plain yoghurt, extra virgin olive oil, salt and fresh black pepper. Blend it well. You need a creamy consistency. So if it is thick add more oil or a splash of water.

3. Pour the Baba Ganoush from the blender into the serving plate. Serve it with pita bread and top it with a sprinkle of extra virgin olive oil and chopped parsley.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Greek Eggplant Dip
This Mediterranean eggplant dip is just ideal with grilled chicken or fish. You can even try it with plain and simple crackers. Preparation part is super easy and you can store it in refrigerator for few days. Prepare over the weekend and enjoy throughout the week.

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Average: 4 (12 votes)


Hyde.Ray's picture
looks delicious.
blessy.matty's picture
Thanx Dani for the recipe. The flavor was unique...
AnjaliD's picture
Like you said, when one gets bored of cooking everyday, the only way to get out of it is to try new flavors. Totally agree with you. Liked this recipe. Simple with no complicated ingredients.