Baba Ganoush - Yoghurt And Aubergine Salad
Recipe type: Meze
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 2
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.
For The Baba Ganoush
  • 3 medium-sized aubergines
  • 5 cloves of garlic
  • 3 tbsp s├╝zme yoghurt
  • 1 tbsp 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
  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
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
Recipe by Turkey's For Life at