My brothers girlfriend, Hazal is from Turkey. They were visiting my parents a few weekends ago and she taught my mom how to make this easy, Turkish baba ganoush recipe. I was so jealous I didn’t get to try it, so I made them give me the recipe so that I could try making it the next day. (I have a serious case of FOMO when it comes to trying new foods!) Anyways, Dave and I are always about the dips, so I had to make this one. Especially since it’s healthy, delicious and gives me an excuse to buy a bag of pita bread. I was so surprised at how simple it was, here’s how you make it:
- 2 large eggplants
- 2 tablespoons olive oil
- 3 tablespoons 2% greek yogurt
- 3 tablespoons tahini
- 2 cloves of fresh garlic, chopped
- Salt and pepper
- Using a fork, poke holes around the eggplant. Pre-heat oven to 400 degrees F.
- Once the oven is heated, place eggplants in the oven directly on the rack. (You can place a tray on the rack below the eggplants so they don’t make an oozy mess).
- Let them cook for about an hour or until the insides are completely soft.
- Remove eggplants from oven and let them stand until they aren’t too hot too touch.
- Cut the top off the eggplants, scoop out the insides and place it in a mixing bowl. Discard the skin.
- Once all the eggplant is in the bowl, stir in olive oil, greek yogurt, tahini and fresh cloves off chopped garlic.
- Add salt and pepper to taste. Mix well. Serve with pita bread or veggies. Enjoy.
