Eggplant-Yogurt Dip Recipe
If you’re a fan of baba ganoush, you have to try our twist on the classic creamy Lebanese eggplant dip. Like the traditional version, this recipe uses roasted eggplant, which gives the dip its signature smoky flavor. To roast the eggplant, cut it in half lengthwise, and make a few shallow cuts into the eggplant flesh. Brush the eggplant flesh with olive oil and sprinkle with salt and pepper. Place the eggplant, cut side down, on a rimmed baking sheet and roast at 450˚ along with a clove of garlic—sweet roasted garlic is another key to this delicious recipe. Once you’ve roasted the eggplant and garlic, the rest of the recipe is as simple as combining it with a few other ingredients in a food processor. Most baba ganoush recipes call for tahini paste, but we swapped it out for our Summer Sauce, which is a bright, herbaceous blend of olive oil, mint, parsley, and basil. Drizzle a little extra Summer Sauce on top of this irresistible Eggplant-Yogurt Dip and serve with plenty of crudité and crispy pita chips for dipping. You’re summer appetizer will be one your friends keep coming over for.