A new variation on an old classic. Why we didn't think to add yogurt to this classic dip sooner is beyond me. Thanks for the aha moment Saveur!
2 teaspoons tahini
2 cloves of garlic
juice from 1/2 a lemon
salt, as needed (use smoked salt if possible)
ground black pepper, as needed
1/3 cup chopped parsley
1 cup full fat plain yogurt
1. Slice eggplants in half lengthwise. Place cut side down on lightly oiled sheet pan. Roast in 450 degree F (232 C) oven, between 1-1 1/2 hours, or until the skin is charred and the interior is fully cooked. Let the eggplant stand until cool enough to handle.
2. Scrape the eggplant pulp into a food processor. Add the tahini, garlic, lemon juice, salt, and pepper. Blend until the mixture is homogeneous. If it is too thick, add 1 tablespoon of water and continue blending.
3. When the mixture is smooth, add the yogurt and parsley and pulse to incorporate. The consistency should be lightly spreadable, but not too loose. Adjust seasoning with salt and pepper.
4. The baba ghanoush is ready to serve now, or it may be refrigerated for later use.