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.
If you want to try an authentic smoky baba ganoush recipe (with tahini), try this Lebanese baba ganoush recipe. Another great eggplant dip is this Mediterranean grilled eggplant dip.
No Tahini
Not everyone likes the taste of tahini. 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.
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 ℃) oven 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.
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 authentic Lebanese baba ganoush, add tahini (about 4 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. Grill for about 10 minutes until it collapses. Allow the eggplant to cool, then remove the charred skin from the eggplant flesh.
📋 Recipe
Baba Ganoush Without Tahini
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Ingredient Notes:
- Large eggplant: Use large purple eggplant. When you roast eggplant, it sort of "deflates" leaving you with much less than you started with.
- 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.
- Fresh Garlic Paste: You will need to mash the garlic with a mortar and pestle. You cannot get the same taste with chopped garlic.
- Pomegranate molasses (dibz roman): This is a thick, tangy-sweet syrup used in Lebanese cuisine.
- 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.
Anonymous says
Great recipe, can't wait to make it tomorrow evening....
Will post again when we've eaten it.
Janet
Lilian Guidry says
Thanks Janet- let us know what you think!
Nrc says
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?
Lilian B. says
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!
Christina says
This is just the best kind I have ever had!
Lilian B. says
Pomegranate syrup can be found here.