Baba Ganoush Without Tahini Recipe

I recently cooked up this wild eggplant dip where i roasted a whole eggplant till it was charred and soft then mashed it with garlic, lemon juice, olive oil, and a few kickin’ spices, and even though my kitchen looked like a bit of a mess afterwards i was totally stoked with how insanely tasty it turned out.

I love making my Baba Ganoush without tahini. I roast a large eggplant til it’s soft and charred then blend in minced garlic, fresh lemon juice and extra virgin olive oil with a dash of cumin.

I finish it off with salt, pepper, parsley and a pinch smoked paprika.

Ingredients

• Eggplant provides fiber and essential vitamins while lending a smoky tender texture.
• Garlic packs a punch with its bold flavor and possible immunity benefits.
• Lemon juice brings a tangy sour brightness making the dish fresh and lively.
• Olive oil adds smooth richness with healthy fats lending a silky mouthfeel.
• Cumin offers a warm, earthy undertone that deepens the overall flavor profile.
• Parsley delivers a burst of color and fresh herbal notes along with vitamins.
• Smoked paprika gives a gentle heat and smoky flair while keeping things interesting.

Ingredient Quantities

• 1 large eggplant (about 1.5 lbs), roasted until soft and charred
• 2-3 garlic cloves, minced
• 3 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• 1/2 tsp ground cumin (optional, but adds a nice flavor)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley (plus extra for garnish if you want)
• A pinch of smoked paprika (optional for a little extra kick)

How to Make this

1. Preheat your oven to 400°F and make sure your eggplant is pricked all over with a fork so it cooks evenly.

2. Place the eggplant on a baking sheet and roast it in the oven for about 30-40 minutes until its skin is charred and the flesh inside feels soft.

3. Once the eggplant is done, let it cool for a bit then cut it open and scoop out the flesh, discarding the skin.

4. Put the roasted eggplant flesh into a bowl and add your minced garlic, fresh lemon juice, and extra virgin olive oil.

5. If you’re using it, sprinkle in the ground cumin, then add salt and freshly ground black pepper to your taste.

6. Mix everything together with the help of a fork or a potato masher until the mixture looks a bit chunky and well combined.

7. Stir in the chopped fresh parsley and, if you like a little extra kick, add a pinch of smoked paprika.

8. Taste the mixture and adjust the seasonings if needed.

9. Transfer your baba ganoush to a serving bowl and garnish with extra parsley on top if you want.

10. Serve it at room temperature with pita bread or veggies, and enjoy this yummy treat!

Equipment Needed

1. Oven – preheat it to 400°F before you start
2. Baking sheet – to roast the eggplant
3. Fork – to prick the eggplant all over
4. Knife – to cut open the eggplant and also for mincing garlic
5. Cutting board – for safely chopping garlic and parsley
6. Spoon – to scoop out the softened eggplant flesh
7. Mixing bowl – to combine all the ingredients
8. Potato masher or an extra fork – for mashing the mixture until chunky
9. Serving bowl – to dish up the baba ganoush for everyone

Hope this helps, and good luck with your recipe!

FAQ

• How do I roast the eggplant to get that smoky flavor?
  
  Roast your eggplant at 400°F until it’s soft and the skin is charred. This should take around 40-50 minutes. Just poke it a few times with a fork so it cooks evenly.
• Can I add tahini if I want?
  
  Yes you can if you like but this recipe is made without tahini. If you try it with tahini, you might want to adjust the lemon juice and olive oil to keep a balanced flavor.
• How do I store leftovers?
  
  Keep any leftovers in an airtight container in the fridge so it lasts for up to 3 days. Just stir it up before serving cause the flavors will meld if it sits.
• Is it necessary to use fresh garlic?
  
  You can use pre-minced garlic if you dont have fresh on hand but fresh garlic does bring a more potent flavor that really makes the dish pop.
• Can I adjust the spices?
  
  Definitely! If you want a stronger kick you can add more cumin or a couple more pinches of smoked paprika. Just taste as you go so it suits your personal flavor.

Baba Ganoush Without Tahini Recipe Substitutions and Variations

• Instead of fresh garlic cloves, you can use 1 tsp of garlic powder. Sometimes its easier and gives a more even flavor.
• If you run out of extra virgin olive oil, try using avocado oil. It works just as well and doesn’t change the taste too much.
• Not a fan of ground cumin? You can swap it with a pinch of coriander powder for a similar warm flavor profile.
• For a twist on lemon juice, lime juice is a good alternative. It adds a bit of different tang that can be really refreshing.

Pro Tips

1. Try roasting the eggplant a little longer than needed if you really want that deep, smoky flavor. Just be careful not to overcook it too much or the texture might get too mushy.
2. Don’t be shy with the garlic – using enough makes a big difference. If you’re a garlic fan, you could even roast the garlic along with the eggplant for a mellower, sweeter taste.
3. When mixing in the seasonings, taste as you go. Everyone’s palate is different so add salt, pepper, and lemon juice little by little until you really get it just right.
4. For a cooler twist, let the baba ganoush chill in the fridge for a few hours before serving. It gives the flavors a chance to meld together and can make it taste even better.