Description
Baba Ganoush Without Tahini is a smoky, creamy Middle Eastern dip made with roasted eggplant, garlic, lemon, and olive oil. This version skips the tahini, making it lighter yet just as flavorful. Perfect for dipping or as a spread.
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon cumin
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Olive oil (for drizzling)
Instructions
- Preheat your oven to 200°C (400°F). Pierce the eggplants with a fork a few times and place them on a baking sheet.
- Roast the eggplants for 35–40 minutes, or until the skin is charred and the flesh is soft. Let them cool slightly.
- Once cooled, peel off the skin and scoop out the flesh into a bowl.
- In a bowl, mash the eggplant flesh with a fork or use a food processor for a smoother consistency.
- Add olive oil, minced garlic, lemon juice, cumin, and salt to the mashed eggplant. Stir to combine.
- Transfer to a serving dish, drizzle with extra olive oil, and garnish with fresh parsley.
- Serve with pita bread, crackers, or fresh vegetables.
Notes
- For an extra smoky flavor, grill the eggplants instead of roasting them.
- This dip can be stored in the fridge for up to 3 days.
- Feel free to adjust the lemon and garlic to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg