Yogurt-Herb-Eggplant Spread
Submitted by dancingqueen
Roasted eggplant and yogurt spread, garlic-studded and perfumed with thyme and oregano, blended creamy with olive oil and a squeeze of lemon. A tangy, herby Mediterranean dip for pita, crackers, or toasted bread.
YIELD
1 batchPREP
20 minCOOK
2 hrsREADY
2 hrsThis is the lighter, brighter cousin of baba ganoush. Instead of tahini, it leans on tangy plain yogurt, which keeps the dip creamy but fresh and lets the smoky-soft eggplant and herbs do the talking.
The technique that makes it sing is roasting the eggplant whole, with slivers of garlic tucked into slits cut down its length and wrapped in foil along with bay and thyme. As it bakes, the garlic perfumes the flesh from the inside while the eggplant collapses to a silky softness. Bake it until truly, completely tender; an undercooked eggplant tastes bitter and won’t puree smooth.
Once cool, scrape the flesh from the skin and pulse it with the herbed yogurt and olive oil, leaving a little texture rather than whipping it to a paste. A squeeze of lemon or splash of vinegar at the end wakes everything up. Finish with fresh thyme, oregano, or parsley and a last drizzle of good olive oil. Serve at room temperature, where the flavors are at their fullest, alongside warm pita or toasted bread.
Kitchen Tips
- Roast the eggplant until it is fully collapsed and soft, not just tender at the surface. Underdone eggplant tastes bitter and won’t blend smooth.
- Discard the liquid that pools in the foil. It is bitter and watery and would thin the dip.
- Leave a little texture when you process. A totally smooth puree loses the rustic character.
- Serve at room temperature, not cold. Chilling mutes the garlic and herbs.
Variations
- Add a spoonful of tahini to nudge it toward baba ganoush.
- Stir in toasted cumin or a pinch of smoked paprika for warmth and color.
- Top with pomegranate seeds and chopped mint for a Levantine finish.
Ingredients
Directions
PREHEAT OVER TO 400℉ (200℃).
Combine the first 5 ingredients in a bowl and set aside.
Cut 5-or-6 long slits in the eggplant (fewer if you’re using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1½ hours, depending on the size of the eggplant.
If you’re using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so.
Discard any liquid.
When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture.
Stir in the lemon juice or vinegar to taste and season with salt.
Turn the purée into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano.
If those herbs aren’t available, use some chopped parsley or scallions.
Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.
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