Baba Ganoush Without Tahini

This Turkish-style Baba Ganoush without tahini is a smokey and flavorsome eggplant dip made with fresh Mediterranean ingredients.

Same as Cacik (Turkish Yoghurt with Cucumbers) and Easy Authentic Hummus, it is extremely easy to make and pairs perfectly with Homemade Pita Bread.

What is Baba Ganoush?

Baba Ganoush (or baba ghanoush - ghanouj) is a Mediterranean and Middle Eastern appetizer/meze/dip consisting of charred eggplant, olive oil, lemon juice, seasoning, and tahini.

Just like Mutabal (Roasted Eggplant Dip) recipe, the main ingredient is eggplant which is roasted over a fire to achieve a smoky flavor.

Everything else varies from recipe to recipe. 

My version of this vegan dip doesn't contain any tahini but you can add it if you prefer so.

It is gluten-free as well as keto-friendly!

This aubergine dip is typically served as a cold meze /starter, as a side dish to the main meal, and as a dip for flatbread.

It has a wonderful balance of smokey and tangy flavor from the roasted aubergines and the lemon.

Why This Recipe Works?

• This Baba Ganoush without tahini makes a great vegetarian/vegan lunch when served with some crusty bread. A perfect meal especially when you want to eat something light and healthy as well as delicious.

• It tastes even better after a day or two in the fridge. This smoked aubergine dip is perfect for making ahead and will keep refrigerated for up to a week.

• Baba Ganoush is fantastic for sharing when served with crunchy crudités or homemade flatbreads such as Bazlama (Turkish Flatbread) or Turkish Pide Bread - Ramazan Pidesi for dipping.

• This epic dip has a scrumptious smoky flavor – all thanks to the method of charring aubergines on a grill.

• Baba Ganoush is naturally dairy-free, gluten-free, keto-friendly, vegan, and nut-free! 

Difference Between Baba Ghanoush and Hummus

A typical Baba Ghanoush is made with roasted eggplant mixed with extra virgin olive oil, sesame tahini, garlic, and lemon juice.

Hummus is made with cooked chickpeas, tahini, olive oil, garlic, and lemon juice.

Baba Ganoush has an earthy and smoky taste while hummus has a more nutty tone.

Hummus is a way more popular Middle Eastern dip than Baba Ganoush.

Although they both are healthy and nutritious, Baba Ganoush has fewer calories than Hummus.

Ingredients and Substitutes

Eggplants for Baba Ghanoush

Small eggplants are better as they have fewer seeds, thinner skin, and tend to be sweeter, more tender taste with less bitterness.

However, if smaller eggplants are not available, larger globe eggplants can be used as a substitute.

When selecting eggplants, look for slightly firm ones with shiny and smooth skin.

After cooking, discard any seeds that may be present.

Pomegranate Molasses

It is a thick syrup made with pomegranate juice and is commonly used in Middle Eastern / Turkish recipes.

It has an intense sweet-and-sour flavor and is perfect to use for salad dressings or marinade.

You can buy it from most Turkish / Middle Eastern shops or online from Amazon.

Don't substitute it with any other molasses. Instead, use extra lemon juice.

Other ingredients you need for making Baba Ghanoush without Tahini are:

• Red Peppers - I usually use romano peppers but any sweet type of red pepper works great with this recipe.

• Garlic - It is a great flavoring for this aubergine dip and is absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.

• Lemon juice -  The best option is to use lemon juice squeezed from fresh lemons instead of bottled lemon juice for a fresher and more delicious taste. 

• Parsley - It is one of my favorite herbs that add flavor and brightness to salads. I use flat-leaf parsley but you can use curly parsley or other herbs such as coriander, dill, or chives.

How to Make Baba Ganoush Without Tahini?

This aubergine dip is super easy to make and there are only a few steps that you need to follow to achieve the best results:

Start with cooking the aubergines and red peppers.

To prevent the aubergines from bursting, prick each one with a toothpick a few times and place them on a gas burner or BBQ along with the red peppers.

Cook them until soft and the skin is charred while turning them frequently.

If you want to roast them in the oven, preheat your oven to 200° C (390° F).

Bake the eggplants for 30-40 minutes, and the peppers for 20-25 minutes until the skin is charred and the flesh is soft.

Place them in a bowl and cover them with cling film or a lid for 15 minutes.

This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.

Peel the eggplants and red peppers, and discard the seeds if there are any.

Finely chop the aubergines and then place them in a sieve to get rid of their bitter water.

Use a food processor to chop the eggplants and peppers if you want to achieve a smooth texture.

Finely chop the red peppers and place them in a large bowl.

Add freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley, and salt. 

When drained, add the eggplants to the bowl and mix everything until nicely combined. 

Place it in a serving bowl and garnish it with some chopped parsley, pomegranate seeds, and a drizzle of olive oil.

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Top Tips From the Chef

• When cooking the eggplant, cook them whole until blackened on the outside and softly steamy on the inside. They should be deeply charred and completely tender, collapsing at the slightest touch and giving no resistance when poked with a toothpick or knife.

• Place them in a bowl and cover them with cling film or a lid for 15 minutes. This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.

• Don't substitute pomegranate molasses with any other molasses. Instead, use extra lemon juice.

What to Eat with Baba Ganoush?

This smoked eggplant dip is perfect to serve with some bread such as Greek Pita Bread, Middle Eastern Lavash Bread, or Tawa Naan with Garlic.

You can serve it as a part of a mezze platter along with Barbunya (Turkish Style Borlotti Beans), Turkish Rolls (Sigara Boregi), Yaprak Sarma - Dolma (Stuffed Grape Leaves), Lebanese Falafel Recipe, Muhammara - Acuka (Red Pepper Dip), and Mucver (Courgette Fritters) for a Turkish feast!

Recipe FAQs

Related Recipes

For more delicious Turkish dip and meze recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious roasted eggplant dip as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!

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