Creamy Baba Ganoush

This Mess Is Ours

No weird brown watery baba ganoush here, my version is perfectly creamy and totally decadent! This Creamy Baba Ganoush recipe combines perfectly roasted eggplant with creamy yogurt and loads of garlic.

- eggplant, halved lengthwise (approx 2 large globe eggplants) - freshly squeezed lemon juice - tahini - cloves garlic, minced - plain, full-fat yogurt - Kosher salt - freshly ground black pepper - Pompeian Robust Extra Virgin Olive Oil to garnish - minced parsley, Aleppo pepper flakes, black sesame seeds, flaky sea salt


White Scribbled Underline


Heat the oven broiler to high. Place the eggplant cut side down on a baking sheet; prick all over with a knife or fork. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes.

Transfer the eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel.

Place the lemon juice, tahini, and garlic in a food processor; let sit for at least 10 minutes. Add the reserved eggplant, yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish.

Using a spoon, make a well on the surface; drizzle with the Pompeian Robust Extra Virgin Olive Oil then top with desired garnishes.

This creamy dip is great with naan or pita bread, but it also makes an incredible spread for grilled vegetable sandwiches!

Brace yourself for the flood of compliments that will come your way from your family and friends! Seriously, that last part is TOTALLY going to happen!