This Turkish style Baba Ganoush without tahini is a smokey and flavoursome 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.
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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.
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
- Aubergines - Small aubergines are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter. I can't find easily small aubergines here in the UK so I buy large globe aubergines instead. Pick slightly firm but not hard aubergines with a shiny&smooth skin. Discard the seeds after cooking if there are any.
- 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.
- 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.
- 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) and bake the aubergines 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 aubergines 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 aubergines and peppers if you want to achieve a smooth texture.
Finely chop the red peppers and place them in a large bowl along with the freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley, and salt.
When drained, add the aubergines 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.
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.
Recipe FAQs
This smoked eggplant dip is perfect to serve with some bread such as Greek Pita 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, and Mucver (Courgette Fritters) for a Turkish feast!
I don't recommend freezing this delicious Turkish aubergine dish. However, you can keep it refrigerated for up to a week in an airtight container. For the best flavor, let it come to room temperature before serving.
My version of this Baba Ganoush recipe has only 121 kcal per portion.
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!
Baba Ganoush Without Tahini
Equipment
Ingredients
- 3 large aubergines (approx 1 kilo)
- 2 red romano peppers or large capsicum (approx 200 grams)
- 25 ml freshly squeezed lemon juice
- 1 clove garlic (grated)
- 2 tablespoon extra virgin olive oil
- 1 ½ tablespoon pomegranate molasses
- ½ teaspoon salt
- 2 tablespoon flat-leaf parsley (chopped)
- pomegranate seeds (to garnish)
Instructions
- 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.
- Alternatively, preheat your oven to 200 °C and bake the aubergines 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 flavour while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
- Peel the aubergines 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 aubergines and peppers for a smooth texture.
- Finely chop the red peppers and place them in a large bowl along with the freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley and salt.
- When drained, add the aubergines 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.
Notes
- 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.
- Small aubergines are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter.
- 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.
Nutrition
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Carly
Just bought eggplants and will try your recipe. Looks very easy and Yummy. Thank you.
Ayla Clulee
Hi, Carly! It is my pleasure. Hope you enjoy it!
Best wishes
Ayla x
Leann
This is so good! Thank you! My family enjoyed it so much.
Letitia
We love this recipe and have used it many times! Always a crowd pleaser!
Karine
This was so delicious and so easy. I absolutely love this dish and I’m so glad I chose yours to make! I already can’t wait for the leftovers tomorrow!!