Creamy Baba Ghanouj

Eggplant is one of my favorite vegetables, and baba ghanouj is one of my favorite eggplant dishes.  I roast eggplants at least once per week.  I started roasting my eggplant tonight and decided midway through that I wanted baba ghanouj.  Unfortunately, I didn’t have any lemons.  How can you have baba ghanouj without the tang of lemon juice?!

…The answer is Greek yogurt!  So, I adapted my recipe.  Plus, I never have tahini, so I adapted it by toasting and grinding some sesame seeds.  It works.  The Greek yogurt made it so creamy and wonderful, while the garlic keeps it super-punchy.  I have no shame.  I ate it with a spoon.

Creamy Baba Ghanouj
Serves at least 4-6

2 globe eggplants
olive oil
3 cloves of garlic, minced
1 tsp whole cumin
2 tsp sesame seeds
1/4 cup Greek yogurt

Preheat oven to 350º.  Cut the eggplants in half lengthwise.  Sprinkle salt and pepper on the eggplant halves and drizzle with olive oil.  Roast for 30-45 minutes, or until the flesh is soft.

Toast the cumin and sesame seeds on the stovetop on low heat.  Grind the cumin and sesame seeds finely in a spice/coffee grinder.

Spoon the eggplant flesh out of the skin and into a food processor.  Add the garlic immediately (to semi-cook it).  Add the ground mixture.  Puree for about 30 seconds until the baba ghanouj is just a little more chunky than you prefer.  Add in the Greek yogurt.  Puree just long enough to incorporate the yogurt.  Add more salt and pepper to taste.