Baba Ganoush – A Turkish Meze Of Yoghurt & Aubergine

Summer is well and truly under way now and this is perfect weather for exploring Turkish meze recipes and, in particular, yoghurt-based meze recipes; perfect for keeping the body cool on ridiculously hot summer days. This yoghurt-based meze also uses a people’s foodie favourite, aubergine. We’ve done a Turkish aubergine salad, previously, but this one is different again. We’re making baba ganoush!

There are lots of different recipes out there for baba ganoush; some people use tahini (sesame paste) and / or walnuts. The variations come from different preferences – and also because baba ganoush is eaten around the Middle East. It’s a popular Lebanese dish, for example, and is also eaten in Syria. Its popularity in Syria probably explains why, in Turkey, baba ganoush is commonly associated with the Hatay region which borders Syria.

Baba Ganoush Recipe – Yoghurt & Aubergine Salad

Lest we cause intense foodie debate at this point as to what ingredients should and shouldn’t be included in a baba ganoush recipe (and Syrian Foodie In London even says it’s not ‘baba ganoush’ but ‘mutabal‘), from now on, we’ll also refer to this dish with its common Turkish name, Yoğurtlu Patlıcan Salatası (Yoghurt & Aubergine Salad).

Baba Ganoush Ingredients

Fill your kitchen with the aroma of roasted aubergine and garlic

For this recipe, we go for roasted flavours. Also, as the weather is so warm, we want a lighter, refreshing meze so we’re making baba ganoush without tahini. We love to use tahini in our hummus recipe and our Antalya white bean salad, too. But, for our baba ganoush recipe, let’s celebrate the roasted flavours of the aubergine and the garlic.

Okay, let’s make this Turkish yoghurt and aubergine salad.

Baba Ganoush - Yoghurt And Aubergine Salad
 
Author:
Recipe type: Meze
Cuisine: Turkish
Serves: 2
Prep time:
Cook time:
Total time:
 
There are lots of variations in the ingredients for baba ganoush as it is enjoyed in countries around the Middle East. This is a light summer Turkish version.
Ingredients
For The Baba Ganoush
  • 3 medium-sized aubergines
  • 5 cloves of garlic
  • 3 tbsp süzme yoghurt
  • 1tbsp olive oil
  • Juice of ½ lemon
  • ½ tsp dried mint
  • Pinch of salt
For The Garnish
  • A few leaves of finely chopped parsley
  • Drizzle of olive oil
Instructions
  1. Preheat your oven to 200 degrees celsius.
  2. Arrange your aubergines onto a baking tray and place in the centre of the oven.
  3. Roast for around 30 minutes, until soft.
  4. Around 5 minutes before you remove your aubergines, add your garlic cloves to the tray and allow to cook and soften.
  5. Remove the aubergine and garlic from the oven and allow to cool.
  6. Now make a slit down the centre of your aubergines.
  7. Carefully scrape out the pulp, removing excess seeds.
  8. Add the pulp to a bowl.
  9. Now remove the skin from your garlic and roughly chop and smash it with a knife.
  10. Add this to your aubergine pulp.
  11. Squeeze the lemon juice over your mixture.
  12. Now add your yoghurt and mix everything together.
  13. Add your olive oil, mint and salt and mix thoroughly.
  14. Do a taste test and add more lemon or yoghurt to your taste.
  15. Serve with a sprinkling of freshly chopped parsley and a drizzle of olive oil
Notes
As with all of our recipes, calories are only meant as a guide and will differ depending on quantities.
In our photo, you can see 5 aubergines and the recipe says to use 3. Our aubergines were very small so we used 5.
The lemon not only adds flavour to your yoghurt and aubergine salad; it also prevents the aubergine pulp from discolouring.
Nutrition Information
Serving size: 1 Calories: 173

And that’s how to make your yoğurtlu patlıcan salatası…or even baba ganoush, dare we say? When you’re ready to serve…

Baba Ganoush Recipe

Yoghurt and aubergine are a perfect match

Sprinkle some freshly chopped parsley over the top, along with a drizzle of olive oil. Some recipes also add chopped walnuts, too – but, as we said with the omission of the tahin (tahini), we keep ours light in summer. Just a few black olives and turşu (pickled jalepeno peppers, in this case) on the side.

For ideas for some other summer Turkish meze recipes, click this link to take a look at our 5 favourite meze recipes for barbecue season.

Or buy this book from Amazon…

Take a look at our complete index of Turkish recipes.

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Comments

  1. and also ground walnut 🙂

  2. always one of the nicest and most refreshing mezes – and so many great variations

  3. Delicious! I love all mezzes with aubergine, such a great fit. You’re right, many varieties re this mezze, and they all are delicious 🙂 Elinize saglik! Ozlem

  4. I love yogurtlu patlican salatasi! I like to throw some on the grill while grilling and get that smokey flavor! Yours looks delicious! Especially with those jalapenos!

    • We love jalapenos on the side on the side, April, just for the contrast of the hot pickled flavour with the smokiness of the aubergine and the creaminess of the yoghurt. 🙂

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