Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
Active Time
15 Mins
Cooling Time
20 Mins
Total Time
55 Mins
Yield
Serves 4

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.

How to Make It

Step 1

Preheat oven to 450°F. Cut eggplant in half lengthwise, and make a few shallow cuts into eggplant flesh. Brush eggplant flesh with oil; sprinkle with pepper and 1/4 teaspoon of the salt. Place eggplant, cut side down, on a rimmed baking sheet with garlic clove. Bake in preheated oven until browned and tender, 20 to 25 minutes. Cool to room temperature, about 20 minutes. Roughly chop eggplant.

Step 2

Process eggplant, garlic, yogurt, Summer Sauce, ground cumin, and remaining 1/4 teaspoon salt in a food processor until combined. Transfer mixture to a serving bowl. Top with a swirl of Summer Sauce. Serve with vegetables or bread for dipping.