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Baba Ganoush without Tahini Recipe

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★★★★★

4.6 from 129 reviews

A creamy and flavorful Baba Ganoush recipe made without tahini, using roasted eggplants blended with garlic, Greek yogurt, lemon juice, and spices for a delightful Middle Eastern dip.

Ingredients

Scale

Vegetables

  • 2 medium eggplants
  • 2 garlic cloves

Dairy

  • 3 tbsp full-fat Greek yogurt

Seasonings & Oils

  • 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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking and facilitate cleanup.
  2. Prepare the eggplants: Wash the eggplants thoroughly, discard the tops, and cut each one lengthwise into halves. Place them cut side down on the prepared baking sheet. Pierce the flesh a couple of times with a fork, then drizzle with olive oil to enhance roasting.
  3. Add garlic and roast: Place the garlic cloves on the baking sheet alongside the eggplants. Roast everything in the oven for 45 minutes or until the eggplant skin is charred and the flesh is soft and tender.
  4. Cool and scoop eggplant: Remove the baking tray from the oven and let the roasted eggplants and garlic cool. Once cool, scoop out the eggplant flesh with a large spoon and peel the skin off the garlic cloves.
  5. Remove excess moisture (optional): To achieve a thicker dip, place the scooped eggplant flesh in a fine-mesh sieve or colander for about 15 minutes to allow excess liquid to drain.
  6. Blend the dip: Add the eggplant flesh, peeled garlic, Greek yogurt, lemon juice, chopped parsley, salt, and optional cumin into a food processor. Blend until the mixture is smooth and creamy.
  7. Adjust seasonings: Taste the baba ganoush and modify the seasoning as needed, adding more salt, yogurt, or cumin according to your preference.
  8. Serve and garnish: Drizzle the dip with extra virgin olive oil before serving. Garnish with additional chopped parsley and optional pomegranate seeds for a pop of color and flavor.

Notes

  • Draining excess liquid from the eggplant flesh produces a thicker and less watery dip.
  • Adding cumin is optional but adds a warm, earthy flavor.
  • Using full-fat Greek yogurt gives the dip creaminess without the need for tahini.
  • Pomegranate seeds make a beautiful garnish that adds both color and a touch of sweetness.
  • This recipe can be served as a dip with pita bread, vegetables, or used as a spread in sandwiches.

Keywords: Baba Ganoush, Eggplant Dip, Middle Eastern Dip, No Tahini Recipe, Roasted Eggplant, Healthy Dip, Vegetarian Dip

Find it online: https://recipeswithmia.com/baba-ganoush-without-tahini-recipe/