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Loading...This Turkish take on baba ganoush leans on deeply charred eggplants, a generous spoonful of strained yogurt, and the tangy-citrus snap of sumac. Served as part of a mezze spread with warm flatbread, it balances smoke, creaminess, and bright acidity in every scoop. The pomegranate and olive oil finish makes it as pretty as it is craveable.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings (about 2 cups)
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 15 gFat
- 2.5 gSaturated Fat
- 16 gCarbs
- 6 gFiber
- 4 gSugar
- 6 gProtein
- 320 mgSodium
- 410 mgPotassium
- 85 mgCalcium
- 2 mgIron
- 9 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the Eggplants
- 2 large globe eggplants (about 1.5 lb / 700 g total)
- 2 tbsp olive oil, for brushing
For the Dip
- 1/3 cup well-stirred tahini
- 1/3 cup thick plain whole-milk yogurt, strained
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 medium garlic cloves, finely grated
- 1 tsp ground sumac, plus more for garnish
- 1/2 tsp ground cumin
- 3/4 tsp fine sea salt, or to taste
- 2-3 tbsp cold water, as needed
For Serving
- 2 tbsp extra-virgin olive oil
- 1 tbsp pomegranate arils
- 2 tbsp chopped flat-leaf parsley
- 1 pinch Aleppo pepper or sweet paprika
- Warm pita or torn flatbread, to serve
Directions
- Heat a gas burner to medium-high or preheat the broiler to high with a rack about 4 inches from the heat. Pierce each eggplant several times with a fork, then brush all over with olive oil.
- Char the eggplants directly over the gas flame, turning frequently with tongs, until the skins are blackened, blistered, and the flesh feels very soft when pressed, 12-15 minutes. (Alternatively, broil on a foil-lined sheet, turning every 4-5 minutes, 18-22 minutes total.)
- Transfer the charred eggplants to a plate and let rest until cool enough to handle, about 10 minutes. Halve lengthwise and scoop the soft flesh into a bowl, discarding the blackened skins and any hard cores.
- Lightly mash the eggplant with a fork, leaving some texture rather than puréeing smooth. If it looks watery, drain briefly in a fine sieve for 2-3 minutes to remove excess liquid.
- In a small bowl, whisk the tahini, yogurt, lemon juice, garlic, sumac, cumin, and salt until smooth and pourable, loosening with 2-3 tablespoons cold water as needed.
- Fold the tahini-yogurt mixture into the mashed eggplant until evenly combined. Taste and adjust with more salt or lemon if needed.
- Spread the dip into a shallow serving bowl, using the back of a spoon to make swooping ridges that will catch the oil.
- Drizzle generously with extra-virgin olive oil, then sprinkle with pomegranate arils, parsley, a pinch of sumac, and Aleppo pepper.
- Serve right away with warm pita, or chill covered for up to 2 hours to let the smoky, tangy flavors meld.
Cook’s Notes
- Char over an open gas flame for the deepest, most authentic smokiness; pre-roasting in the oven alone gives a milder result.
- Use thick, strained whole-milk yogurt (Turkish or Greek style) so the dip stays creamy rather than runny.
- Drain any watery liquid from the scooped eggplant—excess moisture will dilute flavor and loosen the texture.
- Make it up to a day ahead and refrigerate; the smoky, tangy notes deepen overnight.
- Sumac is essential for the Turkish accent—don't substitute with paprika alone, since it provides the signature tart citrus lift.
