The BEST Baba Ganoush (Without Tahini)
Servings
Description
A creamy, smoky blend of roasted eggplant, fresh herbs, and spices, topped with crunchy seeds and a hint of sweetness. This Baba Ganoush without tahini is the perfect dip for pita or veggies and is irresistibly flavorful!
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.
Notes
Optional: Refrigerate for a few hours before serving.
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