Baba Ganoush Recipe - Yoghurt & Aubergine Salad
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.
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Servings 2
Ingredients
For The Baba Ganoush
- 3 medium aubergines (eggplants)
- 5 cloves garlic
- 3 tablespoons süzme yoghurt
- 1 tablespoon olive oil
- ½ lemon (juiced)
- ½ teaspoon dried mint
- 1 pinch salt
For The Garnish
- ½ bunch parsley (finely chopped)
- 1 drizzle olive oil
Instructions
- Preheat your oven to 200 degrees celsius.
- Arrange your aubergines onto a baking tray and place in the centre of the oven.
- Roast for around 30 minutes, until soft.
- Around 5 minutes before you remove your aubergines, add your garlic cloves to the tray and allow to cook and soften.
- Remove the aubergine and garlic from the oven and allow to cool.
- Now make a slit down the centre of your aubergines.
- Carefully scrape out the pulp, removing excess seeds.
- Add the pulp to a bowl.
- Now remove the skin from your garlic, roughly chop and smash it with a knife.
- Add this to your aubergine pulp.
- Squeeze the lemon juice over your mixture.
- Now add your yoghurt and mix everything together.
- Add your olive oil, mint & salt and mix thoroughly.
- Do a taste test and add more lemon or yoghurt to your taste.
- 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
Serving: 1Calories: 173kcal
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