Baba Ganoush Without Tahini (Eggplant Dip)

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Baba ganoush is a roasted eggplant or aubergine dip popular in Mediterranean and Middle Eastern cuisine. This recipe omits the traditional tahini but still makes for a delicious, smoky appetizer or dip.

What is Baba Ganoush?

Baba ganoush is a traditional Middle Eastern dish that is often served as a dip or spread. It is made from roasted eggplants that are blended with various seasonings to create a smooth and creamy texture.

It’s typically enjoyed with pita bread or as a flavorful accompaniment to a mezze platter. Try dipping some raw vegetables for a healthy snack that will keep you full throughout the day.

Its rich and tangy taste, combined with its silky consistency, makes it a popular choice for those seeking a flavorful and healthy appetizer or snack.

Local and regional variations of baba ganoush differ a lot. The only truly essential ingredient to a baba ganoush is eggplant.

Even though tahini is found in most traditional baba ghanoush recipes, you can make it without. The removal of tahini makes this a nut-free alternative to the traditional baba ganoush.

Why Make This Baba Ganoush Recipe Without Tahini?

1. Delicious Flavors: The absence of tahini allows other flavors, such as roasted eggplant, garlic, and spices, to shine more prominently. It creates a slightly different taste profile, adding a unique twist to the traditional baba ganoush.
2. Very Versatile: Baba ganoush is very versatile and can easily be customized to suit your tastes. You can adjust the amount of tahini to achieve your desired level of creaminess or experiment with additional seasonings to create a unique flavor profile.
3. Nut-Free and Gluten-Free: With the removal of the tahini, this recipe is great for all kinds of food intolerances and preferences. You can also substitute the Greek yogurt to make it dairy-free and vegan.
4. Simple and Easy: This recipe requires minimal ingredients, making it easy to prepare with pantry staples. It allows you to enjoy the flavors of baba ganoush without the need for specialty ingredients like tahini.

What Are the Health Benefits?

1. Great for Weight Loss: Being low in calories and fat, baba ganoush can be a satisfying and healthier alternative to heavier dips. Enjoy it in moderation as part of a balanced diet.
2. Packed with Nutrients and Minerals: This baba ganoush provides vitamins B6, K, and C, along with minerals like potassium and manganese.
3. High in Fiber: Baba ganoush’s eggplant content provides dietary fiber for digestive health and weight management.
4. Rich in Antioxidants: Eggplants contain lots of anthocyanins, a pigment with antioxidant properties that can help protect against cellular damage.

Ingredients

These are the main ingredients you’ll need below. 

• Eggplant: The star of the show! It’s best to go with eggplants that are smaller since they taste less bitter and usually aren’t as flavorsome. Look for firm eggplants with shiny skin for the best quality.
• Greek Yogurt: Greek yogurt adds creaminess, tanginess, and a subtle tang to the baba ganoush. Opt for plain, unsweetened, and full-fat varieties for the best flavor and consistency. You can also leave it out, but it won’t be as creamy.
• Lemon Juice: Don’t use store-bought! Fresh lemon juice is far superior.
• Salt: Use high-quality sea salt or kosher salt. If you need to watch sodium levels, go for a low-sodium version. You can adjust the amount of salt to your preference, keeping in mind that it’s easier to add more salt later than to remove excess salt.
• Extra Virgin Olive Oil: Extra-virgin olive oil is best for flavor. If you don’t have EVOO, try to find another ‘fruity’ oil for flavor.
• Cumin: Adds a warm and earthy flavor to the baba ganoush.
• Garlic: Fresh cloves are best rather than garlic powder. You need the bold flavors to really make baba ganoush work. So start with 2 in the blender first, and then blend a third if you think it needs more garlic.

How to Make This Baba Ganoush Without Tahini

Step 1: Poke some holes in the eggplant. This will ensure the eggplants are cooked evenly throughout.

Step 2: Cook the eggplants by either method below. Cooking the eggplant directly over a flame gives the best charred, smoky flavor, but the oven method works as well.

On Gas Stove

Poke some holes in the eggplant first. Place the eggplant directly on the flame over medium-high heat. Cook for 10 minutes and turn every 1-2 minutes. Ensure the skin is well charred on the outside.

Oven Method

Preheat the oven to 475°F (245°C). Slice the eggplant in half and then roast the eggplant for about 35 minutes.

Step 3: Whilst the eggplants are cooked, add the garlic, lemon juice, olive oil, cumin, salt and pepper to the blender. Blend until smooth.

Step 4: Once the eggplants are cooked, set aside for a few minutes to cool slightly until you can handle them. They will cool faster if you remove them from the hot baking sheet.

Step 5: If you haven’t already, cut the eggplants in half. Scoop out the insides and discard the skin. Place the insides in a strainer or mesh sieve. Roughly mash the insides with a fork, then leave to drain for a few minutes. This gives a thicker creamier dip.

Step 6: Add the drained flesh back to the processor bowl and blend until smooth. Taste and adjust seasoning. You can also add an extra garlic clove and process again if you like a more garlicky taste.

Step 7: Scoop into a bowl and serve with some chopped parsley, a drizzle of olive oil and a pinch of sumac or paprika.

Cooking Tips

• Don’t miss out on the lemon juice, as it provides a good part of the tanginess of the baba ganoush.
• Remove the seeds from the eggplant after roasting to remove some of the bitterness.
• Start with 2 garlic cloves and add an extra one depending on your taste.

What to Serve with Baba Ganoush

Baba ganoush pairs well with a variety of complementary foods. Here are some suggestions for what to serve with baba ganoush:

• Pita Bread: Warm, soft pita bread is a classic and popular choice for dipping into baba ganoush.
• Fresh Vegetables: An array of fresh veggies like cucumber, cherry tomatoes, bell peppers, carrot sticks and celery sticks work well. The crisp texture and natural sweetness of the vegetables provide a refreshing contrast to the creamy baba ganoush.
• Grilled Meats or Kebabs: If you’re serving baba ganoush as part of a main course or a larger meal, the smoky flavors of grilled meats complement the smokiness of the baba ganoush very nicely.
• Mezze Platter: Create a mezze platter by combining baba ganoush with other Middle Eastern dips like hummus, tzatziki, and tabbouleh. Add some stuffed grape leaves, feta cheese, and warm pita bread to complete the spread.

Yield: 2

Baba Ganoush Without Tahini

Print

Baba ganoush is a Middle Eastern eggplant dip. It omits tahini but still delivers some delicious smoky flavors that make for a perfect mezze platter.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 medium eggplants
• 2 garlic cloves
• 2 tbsp lemon juice (about 1 small lemon)
• ½ tsp salt
• 2 tbsp Greek yogurt
• ¼ tsp cumin
• 2 tbsp extra virgin olive oil, plus extra to serve
• Chopped parsley and a pinch of sumac, to serve

Instructions

1. Poke some holes in the eggplant. This will ensure the eggplants are cooked evenly throughout.
2. Cook the eggplants by either method below. Cooking the eggplant directly over a flame gives the best charred, smoky flavor, but the oven method works as well.
3. On Gas Stove: Poke some holes in the eggplant first. Place the eggplant directly on the flame over medium-high heat. Cook for 10 minutes and turn every 1-2 minutes. Ensure the skin is well charred on the outside.
4. Oven Method: Preheat the oven to 475°F (245°C). Slice the eggplant in half and then roast the eggplant for about 35 minutes.
5. Whilst the eggplants are cooked, add the garlic, lemon juice, olive oil, cumin, salt and pepper to the blender. Blend until smooth.
6. Once the eggplants are cooked, set aside for a few minutes to cool slightly until you can handle them. They will cool faster if you remove them from the hot baking sheet.
7. If you haven't already, cut the eggplants in half. Scoop out the insides and discard the skin. Place the insides in a strainer or mesh sieve. Roughly mash the insides with a fork, then leave to drain for a few minutes. This gives a thicker creamier dip.
8. Add the drained flesh back to the processor bowl and blend until smooth. Taste and adjust seasoning. You can also add an extra garlic clove and process again if you like a more garlicky taste.
9. Scoop into a bowl and serve with some chopped parsley, a drizzle of olive oil and a pinch of sumac or paprika.

Notes

Don't miss out on the lemon juice, as it provides a good part of the tanginess of the baba ganoush.

Remove the seeds from the eggplant after roasting to remove some of the bitterness.

Start with 2 garlic cloves and add an extra one depending on your taste.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 167Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 300mgCarbohydrates 26gFiber 7gSugar 9gProtein 3g

Want More Delicious, Mediterranean Style Recipes?

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