Spain has tapas and Italy has antipasti, but in my opinion, Middle Eastern mezze is the most delicious. If you’re craving even more appetizing mezze recipes, you’ll love my Muhammara Recipe, Roasted Eggplant Red Pepper Spread, and Hummus Dip. You can also try my Yoghurt Dressing and Turkish Stuffed Eggplant for even more Turkish Cuisine inspiration.
Other Yogurt Recipes You Might Also Like:
Yoghurt Salad Dressing Healthy Chicken Salad recipe Yogurt Tahini Sauce Tzatziki Healthy Cucumber Salad
Other Eggplant Recipes You Might Also Like:
Turkish Stuffed Eggplant Eggplant Involtini Mediterranean Stuffed Eggplant Vegetarian Need more inspiration? Check out all our Vegetable Side Dishes
This eggplant yogurt recipe was originally published in August 2014. It has been updated with new photos and helpful text in August 2021.
This recipe is a great alternative to Baba Ganoush if you don’t have tahini on hand or simply want to try out a new Middle Eastern spread. You can serve this recipe as Turkish eggplant dip or as a side dish, depending on how you present it. Take the stress out of meal prep by making this dish up to 2 days in advance.
Eggplants
Whether you have globe eggplants or long and lean Japanese eggplant, both work perfectly for this recipe. Just be sure to adjust how many eggplants you gather depending on their size. You’ll need 4 medium eggplants or 2 large ones.
Greek Yogurt Mixture
For the yogurt mixture, gather Greek yogurt, garlic cloves, olive oil, fresh lemon juice, salt, black pepper, and Italian parsley.
Take the stress out of fire roasting by roasting whole eggplants instead. Just poke 7-10 holes in each eggplant using a fork and place them on a rimmed baking sheet lined with aluminum foil. Roast them in the oven at 400 degrees F. for 50-60 minutes, making sure to turn them halfway through. Then, remove the eggplants from the oven and set them aside to cool. You can find complete instructions for this hands-free method in my guide on how to Roast Whole Eggplant in Oven.Alternatively, you can cut eggplants in half lenghtwise and bake eggplant halves in the oven. Then scoop out the flesh to use in this recipe. Don’t worry if you can’t get off all the burnt eggplant skin when peeling it in the sink. These charred bits will actually add more smoky flavor to the recipe. Add a drizzle of sumac and pomegranate molasses for a delicious, tart twist to this eggplant dip with yogurt. Pita chips, crackers, and even slices of pita bread pair perfectly with this Middle Eastern appetizer. Transform this dish into aubergine yoghurt salad by adding a little bit less yogurt mixture to your roasted eggplant. Give your spice rack a spin by using any fresh herbs you want in this recipe. Parsley, dill, fresh mint, or even a combination of them all make this eggplant dip Greek style. Sprinkle it with this Homemade Everything Bagel Seasoning for extra crunch and flavor. Prefer a version of this without the yogurt sauce? Try this Roasted Eggplant Dip
Make ahead: When making this recipe ahead of time, prepare the fire roasted eggplant and yogurt mixture separately. This way, the eggplant won’t absorb too much liquid, and it will better retain its gentle smoky flavor. Store: This eggplant dip with yogurt can be stored in an airtight container in the fridge for up to 2 days. Before serving, be sure to stir the mixture to keep the yogurt, lemon, and olive oil from getting watery. Freeze: Although this dip keeps well in the fridge, I don’t recommend freezing it.
