This baba ganoush without tahini is made with 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.
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.
- 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.
Allow the eggplant to cool, then remove the skin, and place the roasted eggplant in a bowl.
Chop 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 in a bowl. Mix everything together. Drizzle with olive oil and sprinkle chopped parsley on top.
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.
- 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.
Store baba ganoush without tahini in the fridge for up to 4 days.
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.
Baba ghanouj is traditionally eaten with pita bread. You can also eat it with pita chips or toasted bread.