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    Home » Food Type » Appetizers

    Oct 20, 2020 · Modified: Jun 4, 2021 by Lily · This post may contain affiliate links.

    Baba Ganoush Without Tahini

    Jump to Recipe·Print Recipe
    baba ganoush without tahini

    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 eggplant dip is perfect with pita chips or some fresh pita bread. And if you like eggplant, check out this flame-roasted eggplant dip with mint.

    mediterranean eggplant dip

    I'm going to start off by asking for your forgiveness. I have an authentic version of the Lebanese baba ganoush recipe because I practically ate it every week growing up as a kid. However, over time I started to "tweak" things and after many years, I made my own "version". It's not you, it's me. Baba ganoush you are already perfect, and I'm so sorry to do this to you. But literally, this baba ganoush without tahini recipe is even better (in my opinion), than the original.

    What is Baba Ganoush?

    Baba ganoush is a roasted eggplant dip, and it's a staple in every Lebanese home. In my Lebanese home growing up, we always had labneh, hummus, and baba ghanoush on hand. Anytime we were hungry, we'd grab some pita bread and have a snack. It's kind of like chips and salsa or cheese and crackers.

    Ingredient Notes

    • Eggplant: To be honest, you can use any kind of decently sized eggplant, however, I go for the large purple kind at the grocery store. When you roast eggplant, they sort of "deflate" leaving you with a lot 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.
    • Lemons: This baba ganoush recipe needs freshly squeezed lemon juice. Bottled lemon juice is not recommended.
    • Pomegranate molasses

    For specific instructions and quantities, refer to the recipe card at the bottom of the post.

    How to Make Baba Ganoush Without Tahini

    Roast the eggplant in a 400 ℉ (205 ℃) for about 30 minutes.

    • eggplant in a roasting pan
    • roasted eggplant

    Allow the eggplant to cool, then remove the skin, and place the roasted eggplant in a bowl.

    • roasted eggplant
    • roasted eggplant

    Chop bell peppers and parsley. Deseed the pomegranate. Squeeze the lemon. Mash the garlic.

    ingredients for eggplant dip

    Add the roasted eggplant, bell peppers, lemon juice, mashed garlic, pomegranate molasses, salt, and pepper in a bowl. Mix everything together. Drizzle with olive oil and sprinkle chopped parsley on top.

    baba ganoush

    Options and Variations

    If you really badly want this baba ghanoush without tahini to taste like an authentic Lebanese baba ghanoush, then add tahini (about 3 tablespoon for this recipe) and omit the bell peppers, pomegranate seeds, and pomegranate syrup.

    Traditionally the eggplant is roasted on an open flame for baba ganoush, giving this charred smokey 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 skin of the eggplant.

    Equipment

    • Chef’s knife and cutting board
    • Large oven baking pan: I recommend using a cookie sheet.
    • Parchment paper
    • Lemon squeezer
    • Mortar and pestle: This is used to crush the garlic.

    Storage

    Store baba ganoush without tahini in the fridge for up to 4 days.

    FAQs

    What is the difference between baba ganoush and moutabal?

    Baba ganoush and moutabal are the same thing. 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.

    How do you eat baba ganoush?

    Baba ghanouj is traditionally eaten with pita bread. You can also eat it with pita chips or toasted bread.

    better than baba ganoush with pita chips

    Delicious Lebanese Recipes

    • Fried Kibbeh Balls
    • Labneh Pita Sandwich With Za'atar
    • How To Make Labneh From Milk
    • Quinoa Tabbouleh Parsley Salad

    Eggplant Recipes

    • Grilled Eggplant Dip With Mint
    • Sheikh El Mahshi (Stuffed Eggplant)
    • Middle Eastern Fried Eggplant Salad (Betinjan Meqli)
    • Eggplant Fatteh

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    Print
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    eggplant dip

    Baba Ganoush Without Tahini


    ★★★★★

    5 from 1 reviews

    • Author: Lilian B.
    • Total Time: 45 minutes
    • Yield: 6 1x
    • Diet: Vegan
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    Print Recipe

    Description

    This baba ganoush without tahini is made with roasted eggplant, pomegranate seeds, lemon juice, mashed garlic, and pomegranate molasses.


    Ingredients

    Scale
    • 2 large eggplant (about 1.5 lbs)
    • ½ pomegranate or ¼ cup pomegranate seeds
    • 3 garlic cloves
    • ½ bell pepper (any type)
    • 1 whole juicy lemon
    • 1.5 tbsp of pomegranate molasses (optional)
    • Chopped parsley for garnish
    • Salt to taste

    Instructions

    1. 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.
    2. Remove the eggplant from the oven once the outer skin is charred a bit and the insides are cooked.
    3. Once the eggplant has cooled down, use a fork to scrape the insides of the eggplant. Set aside.
    4. 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.
    5. Add the roasted eggplant, chopped bell pepper, lemon juice, mashed garlic, pomegranate molasses, salt, and pepper together in a bowl. Mix well. 
    6. Add olive oil on top of the baba ganoush. Sprinkle some chopped parsley.

    Notes

    1. 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.
    2. Use fresh lemons and fresh garlic.
    3. If you can find pomegranate syrup, add it to this baba ganoush recipe!
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Sides
    • Method: Roasting
    • Cuisine: Lebanese

    Nutrition

    • Serving Size: ½ cup
    • Calories: 112
    • Sugar: 7 g
    • Sodium: 52 mg
    • Fat: 7 g
    • Saturated Fat: 1 g
    • Unsaturated Fat: 6 g
    • Trans Fat: 0 g
    • Carbohydrates: 13 g
    • Fiber: 5 g
    • Protein: 2 g
    • Cholesterol: 0 mg

    Keywords: baba ganoush recipe, lebanese baba ghanouj, roasted eggplant dip, authentic lebanese baba ganoush

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    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

    1. Nrc says

      June 22, 2020 at 12:29 am

      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?

      Reply
      • Lilian B. says

        June 22, 2020 at 7:28 am

        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!

        Reply
    2. Christina says

      June 08, 2020 at 5:39 am

      This is just the best kind I have ever had!

      ★★★★★

      Reply
    3. Lilian B. says

      May 28, 2020 at 4:09 pm

      Pomegranate syrup can be found here.

      Reply

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    Hi, I'm Lily!

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    I've been cooking things up ever since I was a kid. I'm a Lebanese American from Texas. My kitchen, or "matbakh", is a hodgepodge of delicious cultural recipes from the US and Mediterranean regions.

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