Creamy, smoky, and perfectly spiced, our Baba Ganoush recipe without tahini brings authentic Middle Eastern flavor to your table. Perfect with warm pita or crisp veggies!
Nothing brings people together like shared meals and heartwarming conversations. And this Baba Ganoush recipe has been a hit at every gathering I’ve hosted.
This delightful Middle Eastern dish is brimming with the smoky goodness of roasted eggplant and the tangy charm of freshly squeezed lemon juice.
It’s a flavor adventure you don’t want to miss.
And the best part? It’s surprisingly simple to prepare!
So, let’s put on our aprons and step into the kitchen together. Ready?
Let’s get started!
Ingredients You’ll Need
- Eggplants
- Green chilies
- Paprika pepper or red bell pepper
- Tomato
- Cloves garlic
- Red onion
- Olive oil
- Pomegranate molasses or maple syrup
- Lemon juice
- Chili flakes (optional)
- Salt
- Black pepper
- Dried cranberries for garnish
- Pumpkin seeds for garnish
- Black sesame seeds for garnish
- Freshly chopped parsley
How to Make Baba Ganoush (Without Tahini):
Let’s start with the eggplants. Give them a few pokes to help them release steam as they cook.
If you want it quick, roast them directly over the stovetop flame for about 15 minutes. Turn them every few seconds to get an even char.
Or, if you prefer a hands-off approach, pop them in the oven at a moderate temperature for 30 to 40 minutes until they’re soft and tender all the way through.
Once they’re done, let the eggplants cool off a bit; this helps make peeling them much easier.
Let the eggplants cool. And in the meantime, we’ll get to the peppers and tomatoes.
If you’re already using the stovetop, go ahead and roast the green chilies, paprika pepper (or red bell pepper), and tomato over the flame.
If you’re using the oven, simply toss these veggies onto the baking sheet with the eggplants.
This keeps everything in sync, saving time and adding even more flavor.
Once the eggplants have cooled, gently peel off the skin, or if you baked them, you can scoop out the soft flesh with a spoon.
Roughly chop them up and transfer them to a mixing bowl. Then, add the roasted chilies, paprika pepper or bell pepper, and tomato, also roughly chopped, and give everything a good stir.
Now, it’s time to build the flavor. Add minced garlic, finely chopped onions, and a good handful of fresh parsley to the bowl.
Season the mix with salt, black pepper, and, if you like a little heat, a sprinkle of chili flakes.
Next, for that rich and tangy balance, pour in some olive oil and a squeeze of fresh lemon juice. Mix everything well until all the flavors come together.
Once it’s all combined, transfer your Baba Ganoush to a serving bowl and get ready to add the finishing touches.
Garnish it with a handful of pumpkin seeds, a sprinkle of sesame seeds, some dried cranberries, and a drizzle of pomegranate molasses or maple syrup for a hint of sweetness.
Cover and refrigerate for a few hours to let the flavors develop.
When you’re ready, serve it up with warm pita bread or crunchy crackers, and enjoy every creamy, smoky bite!
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What Does Baba Ghanoosh Mean?
The name may sound exotic, but Baba Ghanoush simply means “spoiled father” in Arabic. It’s believed that the dish was once prepared by fathers who were worried that their daughters wouldn’t be able to find a husband because of their poor cooking skills.
But as we know now, this dip is too scrumptious to remain a secret from the world!
Tips to Make the Most Flavorful Baba Ganoush
1. Not all eggplants are equal
Go for large or medium-sized eggplants with smooth, shiny skin. The ones that feel heavy for their size are usually fresh and juicy.
2. Adjust the consistency
It all depends on your preference. You may want your Baba Ganoush to be a bit chunky or perfectly smooth. Adjust the consistency by adding more olive oil or lemon juice. This will also add to the luscious texture of the dip.
3. Garnish smartly
The cranberries, pumpkin seeds, and sesame seeds are totally optional, but they add a nice touch to the final presentation.
Tiny details make a big difference.
The BEST Baba Ganoush (Without Tahini)
Ingredients
- 2 – 3 medium eggplants
- 2 green chilies
- 1 paprika pepper or red bell pepper
- 1 tomato
- 2 garlic cloves
- 1/2 red onion
- 4 tablespoon olive oil
- 2 tablespoon pomegranate molasses or maple syrup
- 2 tablespoon lemon juice
- 2 teaspoon chili flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon dried cranberries for garnish
- Pumpkin seeds for garnish
- Black sesame seeds for garnish
- Freshly chopped parsley
Instructions
- Poke eggplants and roast on stovetop for 15 minutes OR bake in oven for 30-40 minutes until softened.
- Cool roasted eggplants, then peel and roughly chop or scrape inner flesh if baked.
- Roast green chilies, paprika/red bell pepper, and tomato on stovetop or bake alongside eggplants if using the oven.
- Combine chopped eggplants with roasted chilies, paprika/red bell pepper, and tomato in a bowl.
- Add minced garlic, chopped onions, and parsley to the mixture.
- Season with salt, black pepper, and optional chili flakes.
- Stir in olive oil and lemon juice, mixing thoroughly.
- Transfer to a serving bowl and garnish with pumpkin seeds, sesame seeds, dry cranberries, and pomegranate molasses or maple syrup.
- Serve with pita bread or crackers of choice.
It’s literally the best babaganosh recipe I found. Thank you for sharing!
I’ve been searching for a baba ganoush recipe without tahini since my husband doesn’t like it. This one turned out amazing!