Baba Ganoush Without Tahini

5 from 3 votes

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

Servings:

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.
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.