Baba Ghanoush with Yogurt

9 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Recipe by  Paige

“This dip goes great with everything, but it is always a big hit at parties, especially when served with hummus, tabouli and pita bread. If you're a big fan of tahini, add more according to your taste. Enjoy!”

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Adjust Servings

Original recipe yields 5 to 8 servings



  1. Wash both eggplants, and pierce them with a knife. Place eggplants on a cookie sheet, put them in a 500 degrees F (260 degrees C) preheated oven for 15 to 20 minutes. After eggplants are baked and cooled, peel the skin off. Put eggplant in a mixing bowl.
  2. Stir in the lemon juice, salt, olive oil, and plain yogurt. Mix ingredients until smooth. Stir in tahini according to taste. When all ingredients are added, transfer the dip to a serving bowl. Stir in teryiaki sauce and garlic. Refrigerate until you are ready to serve.

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Reviews (9)

Rate This Recipe


We didn't like this Baba Ghanoush. There shouldn't be yogurt in the dip...not to mention the teraki sauce. There is another baba ghanoush on this website that lists tahini paste and sesame seeds. We are going to give that a try.



While many Baba Ghanoush recipes do not call for yogurt, it is not that uncommon either. I enjoyed this dip. However, being a garlic lover, I did add a bit more garlic.



This recipe was a nice surprise given I don't really like eggplant or yogurt. It's creamy, yummy! I pureed the eggplant for a smoother texture.

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Amount Per Serving (7 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 14.2 g
  • 5%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



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Melenzana Ali Olio


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