Name: Baba Ganoush without Tahini Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 2 medium eggplants; 2 garlic cloves; 3 tbsp full-fat Greek yogurt; 1 tbsp fresh lemon juice (~1/2 a lemon); 1 tbsp chopped parsley; ½ tsp salt; ¼ tsp ground cumin (optional); Olive oil to drizzle

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Introduction

Baba ganoush is a creamy, smoky Middle Eastern dip traditionally made with tahini, but this version skips it for a lighter twist. Using yogurt adds a pleasant tang and smooth texture that pairs beautifully with roasted eggplant and garlic. It’s perfect as a snack, appetizer, or accompaniment to your favorite dishes.

A white bowl filled with a creamy, light beige spread that has small green herb bits mixed throughout. On top, there is a swirl of golden olive oil with bright red pomegranate seeds scattered over it, adding a pop of color. Small green herb leaves are also sprinkled on the spread, giving a fresh look. The bowl sits on a white marbled surface with a beige cloth nearby, and some green herbs can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium eggplants
2 garlic cloves
3 tbsp full-fat Greek yogurt
1 tbsp fresh lemon juice (about ½ a lemon)
1 tbsp chopped parsley
½ tsp salt
¼ tsp ground cumin (optional)
Olive oil to drizzle

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
Step 2: Wash the eggplants, discard the tops, and cut them in half lengthwise. Place them on the prepared tray. Pierce the flesh a few times with a fork and drizzle with olive oil.
Step 3: Add the unpeeled garlic cloves to the tray and roast everything for about 45 minutes until the eggplant skin is charred and the flesh is soft.
Step 4: Let the roasted eggplants and garlic cool. Scoop out the eggplant flesh with a spoon and peel the garlic cloves.
Step 5: (Optional) To remove excess moisture, place the eggplant flesh in a fine-mesh sieve or colander and let it drain for 15 minutes. This helps thicken the dip.
Step 6: Combine the eggplant flesh, peeled garlic, yogurt, lemon juice, salt, cumin (if using), and chopped parsley in a food processor. Blend until smooth.
Step 7: Taste and adjust seasoning by adding more salt, yogurt, or spices as desired.
Step 8: Serve drizzled with extra virgin olive oil and garnished with additional parsley or pomegranate seeds if you like.

Tips & Variations

For extra smoky flavor, you can char the eggplants directly over a gas flame before roasting.
To make it vegan, substitute the yogurt with a plant-based yogurt alternative.
Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
Serving with warm pita bread or fresh vegetables makes for a perfect appetizer.

Storage

Store baba ganoush in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and let it come to room temperature or warm gently if you prefer. Avoid freezing, as yogurt-based dips can separate when thawed.

How to Serve

A white shallow bowl filled with a creamy, light beige dip with green herb bits mixed in throughout. The dip is spread in a spiral shape with a swirl in the center, topped with a drizzle of golden olive oil pooled in some of the spiral grooves. Bright red pomegranate seeds are scattered on top, adding a pop of color against the pale dip. Small green herb leaves are also scattered lightly on the surface. The bowl is placed on a white marbled background with garlic cloves and fresh parsley in a small wooden bowl nearby. A folded light beige cloth is beside the bowl, and a portion of white pita bread sits partially visible at the lower left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baba ganoush without yogurt?

Yes, traditional baba ganoush uses tahini instead of yogurt. If you want to skip both, you can simply blend roasted eggplant with lemon juice, garlic, olive oil, and seasonings for a lighter dip.

How do I get the eggplants soft enough for a smooth dip?

Roasting the eggplants until the skin is charred and the flesh feels very soft ensures a creamy texture. You can test by gently pressing with a fork—the flesh should easily collapse.