Roasted Eggplant with Yogurt

This recipe is similar to Baba Ghanoush but uses yogurt instead of tahini. It’s from a great cook book that I found at our local library.


Slash 1 or 2 medium eggplants in several places and fill the slits with sliced, peeled garlic.

Bake in a 375 degree oven until soft, about 40 minutes for a 1- pound eggplant

When the eggplants are done, set them aside until they are cool enough to handle.

Scoop out the flesh and mix with it with a little yogurt, chopped mint leaves, salt and freshly ground pepper. You can add some minced garlic at this point if you want it to have more of a punch.

Serve on pita bread or crackers.

2 thoughts on “Roasted Eggplant with Yogurt

  1. This looks great! I made babaganouj a few months ago, but it didn’t occur to me to put garlic in the eggplant *while* it was roasting! I bet that really mellowed the flavor and really infused all the eggplant with that wonderful roasted garlic!!

    I wanted to add how much I LOVE it that you cook with your kids. As an avid (amateur) chef, my kids will definitely be in the kitchen with me as soon as they can. Cooking is such a wonderful teaching tool, and it builds self confidence and self sufficiency along the way. Way to go!

  2. You’re so right about the roasted garlic! The first bite is amazing with all that roasted goodness. My mouth is watering just thinking about it!

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