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Babaganoush with tahini and yogurt

Author
Cookinero 30 Apr 2025
3490
Babaganoush with tahini and yogurt

If you like eggplant dishes, then this recipe is for you. And if you don't, be sure to try it, because this appetizer will make you fall in love with it. Babaganoush is a popular appetizer of Eastern cuisine. It consists of finely chopped baked eggplants, sesame paste and spices. Babaganoush is so tender that it literally melts in your mouth.

How to cook Babaganoush with tahini and yogurt

Step 1

Babaganoush with tahini and yogurt

Bake the eggplants. Pierce the eggplants with a fork in several places and place in a preheated oven for 30 minutes. Then cool slightly, peel, extract the pulp and chop finely.

Step 2

Babaganoush with tahini and yogurt

Make baba ganoush. Add chopped garlic, sesame paste, lemon juice, yogurt, salt, hot pepper, cumin to a bowl with eggplants. Mix everything thoroughly. Let it cool completely and serve.

Babaganoush with tahini and yogurt - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt works well as a substitute and will give the babaganoush a thicker, creamier texture. Adjust the amount slightly if needed to achieve your desired consistency.
Store leftover babaganoush in an airtight container in the refrigerator for up to 3-4 days. To prevent browning, press a piece of plastic wrap directly onto the surface before sealing the container.
Babaganoush is naturally gluten-free, but to make it vegan, omit the yogurt or use a plant-based yogurt alternative to maintain the creamy texture.
Yes! Babaganoush actually tastes better when made a day ahead, as the flavors meld. Store it in the fridge and let it sit at room temperature for 15-20 minutes before serving for the best taste and texture.
Beyond dipping with pita, try serving babaganoush alongside grilled meats, as a spread for sandwiches, topped with crumbled feta and olives, or with fresh cucumber and carrot sticks.
Freezing is not recommended, as the texture may become watery and grainy upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
In a pinch, smooth peanut or almond butter can substitute for tahini, though the flavor will differ slightly. Alternatively, toasted sesame oil (a small amount) can provide a nutty depth.

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