Yoghurt Tahini Baba Ganoush

Yoghurt Tahini Baba Ganoush

Creamy, tangy, nutty, and earthy – this homemade yoghurt tahini baba ganoush tastes better than anything you’ll be able to buy at the store. Other than roasting the eggplant for half an hour, this recipe takes no time to put together, you just mix everything in a big bowl.

Yoghurt Tahini Baba Ganoush

Course: Snacks, Vegetarian
Servings: 4
Prep Time: 5 minutes
Cook Time: 30 minutes



  • 2 large eggplants
  • 2 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons Greek yoghurt
  • 2 tablespoons lemon juice
  • 3 tablespoons parsley, minced
  • salt and pepper to taste


  1. Preheat your oven to 400 degrees F and line a large baking tray with some aluminum foil.
  2. Prick the eggplants a few times with a fork and place them on the baking tray. Roast for 25-30 minutes, or until the eggplants are very soft. Remove from the oven and set aside to cool.
  3. Once the eggplants are cool enough to handle, peel and mash them with your Indy Chef potato ricer. Transfer to a large bowl and add in the rest of the ingredients. Season generously with salt and pepper and mix well.
  4. Let the baba ganoush chill in the fridge for a few hours and serve with fresh veggies and pita chips. Enjoy!

Recipe Notes:

Tip: You can roast the eggplants a few days in advance, just wrap them in aluminum foil and place in the oven while you’re baking something else.

You can find the Indy Chef Potato Ricer here.


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