This baba ganoush without tahini is made with oven-roasted eggplant, pomegranate seeds, chopped bell peppers, pomegranate molasses, mashed garlic, and lemon juice. This tangy garlicky roasted eggplant dip is perfect with pita chips or some fresh pita bread.
Tahini is a paste made with blended toasted sesame seeds. If you want to try an authentic smoky baba ganoush recipe (with tahini), try this Lebanese baba ganoush recipe that's made from grilled eggplant versus oven-roasted eggplant.
What I Love About This Recipe
Baba ganoush without tahini tastes entirely different, especially when paired with pomegranate molasses, chopped bell peppers, and pomegranate seeds. In my humble opinion, this is the best way to make homemade baba ganoush using an oven and no tahini. The best thing about this baba ghanoush recipe is how delicious it is!
- Large eggplant: The main ingredient for this easy baba ganoush recipe is eggplant. To be honest, you can use any kind of decently sized eggplant, however, I go for the large purple eggplant at the grocery store. When you roast eggplant, they sort of "deflate" leaving you with much less than you started with.
- Pomegranate seeds: You can either deseed a pomegranate or buy pomegranate seeds from the grocery store. You can skip this ingredient if you really badly need to, but try not to if you can. Pomegranate seeds take this dish to the next level.
- Bell Pepper: This is normally not in a traditional baby ghanouj recipe, but I add it for the extra crunch. You can use red, yellow, green, or orange bell peppers.
- Olive Oil: You need some good extra virgin high-quality olive oil.
- Fresh Garlic: You will need to mash the garlic with a mortar and pestle. You cannot get the same taste with chopped garlic.
- Fresh Parsley: This is not required but nice to have. Chop it thinly and use it for garnish.
- Fresh lemon juice: This baba ganoush recipe needs freshly squeezed lemon juice. I don't recommend bottled lemon juice.
- Pomegranate molasses (dibz roman): This is a thick tangy-sweet syrup used in Lebanese cuisine.
For specific instructions and quantities, refer to the post's recipe card at the bottom.
How to Make Baba Ganoush Without Tahini
Cut the eggplant in half. Pierce the skin and place the eggplants face down on a parchment paper baking sheet. Roast the eggplant in a 400 ℉ (205 ℃) for about 30 minutes.
Allow the cooked eggplant to cool to room temperature. Remove the skin of the eggplant, and place the roasted eggplant flesh in a large bowl. You can keep the eggplant dip chunky or blend the roasted eggplant in a food processor.
Chop the bell peppers and parsley. Deseed the pomegranate. Squeeze the lemon. Mash the garlic.
Add the roasted eggplant, bell peppers, lemon juice, mashed garlic, pomegranate molasses, salt, and pepper to a serving bowl. Mix everything together. Add a drizzle of olive oil and sprinkle chopped parsley on top.
Options and Variations
There are many regional variations for this creamy eggplant dip. To make this the Lebanese way, add tahini (about 3 tablespoon for this recipe) and omit the bell peppers, pomegranate seeds, and pomegranate syrup. Use store-bought tahini, or make your own tahini.
The traditional recipe roasts the eggplant on an open flame, giving this charred smoky flavor. If you have access to a grill, roast the eggplant on the grill instead. Place the whole eggplant on the grill just as it is. Turn the flame down low and roast for about 30 minutes, occasionally turning the eggplant over. Allow the eggplant to cool, then remove the charred skin from the eggplant flesh.
- Chef’s knife and cutting board
- Large oven baking pan: I recommend using a baking sheet.
- Parchment paper
- Lemon squeezer
- Mortar and pestle: Crush the garlic using a mortar and pestle.
Store baba ganoush in an airtight container in the fridge for up to 4 days.
Baba ganoush and moutabal are the same things. Both are made of roasted eggplant, tahini, mashed garlic, and lemon juice. Some parts of the world will distinguish moutabal and baba ganoush apart from one another by omitting tahini.
Baba ghanouj is traditionally eaten with pita bread. You can also eat it with pita chips or toasted bread.
Baba ganouj is the same thing as baba ganoush. The English spelling of an Arabic word may vary, especially for sounds that aren't in the English language.
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Baba Ganoush Without Tahini
- 1½ lbs large eggplant
- ¼ cup pomegranate seeds
- 3 garlic cloves
- ½ bell pepper any type
- 1 whole juicy lemon
- 1½ tablespoon pomegranate molasses optional
- chopped parsley for garnish
- salt to taste
- Place parchment paper on top of the cookie sheet. Add a little olive oil. Remove the stem from the eggplant. Cut the eggplant in half. Pierce the skin with a knife every 1". Lay eggplant face down on the cookie sheet. Roast the eggplant in the oven at 400℉ (205℃) for about 30 minutes.
- Remove the eggplant from the oven once the outer skin is charred a bit and the insides are cooked.
- Once the eggplant has cooled down, use a fork to scrape the insides of the eggplant. Set aside.
- Chop the bell pepper into small pieces. Chop some parsley for garnish. Remove the seeds from the pomegranate. Squeeze the lemon. Mash the garlic with some salt.
- Add the roasted eggplant, chopped bell pepper, lemon juice, mashed garlic, pomegranate molasses, salt, and pepper together in a bowl. Mix well.
- Add olive oil on top of the baba ganoush. Sprinkle some chopped parsley.
- Baba ganoush is normally made with tahini, a sesame paste. You can add the tahini to this dish if you like by mixing 3 tablespoon of tahini and omitting the bell pepper.
- Use fresh lemons and fresh garlic.
- If you can find pomegranate syrup, add it to this baba ganoush recipe!
Is there a difference in the flavour of the eggplant if you roast them on the stovetop vs the oven? I’ve always roasted on the stovetop directly, without any pan or sheet, simply because that’s how my mother did it. I love the smoky flavour that results. Does oven roasting make it juicier? Maybe a little less smoky?
That's a great question! I've never tried roasting the eggplant on a stovetop honestly. Growing up, my mother always roasted the eggplant whole on a grill. There is definitely a difference in flavor from a flame-roasted eggplant and an oven-roasted eggplant. I'll give your method a try!
This is just the best kind I have ever had!
Pomegranate syrup can be found here.