My Baba Ganoush Without Tahini is a savory, smoky Turkish dip made with roasted eggplant, red peppers, lemon juice, olive oil, and pomegranate molasses. It is easy to make and perfect for serving with warm Pita Bread as part of a meze spread, or alongside grilled meat, fish, or vegetables.
It has a smoky flavor, with soft, chunky pieces of eggplant and pepper, and a little sharpness from the lemon and pomegranate molasses. There is no tahini in this version. The charred vegetables are the main flavor, with the other ingredients taking it to the next level.
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I usually cook the eggplants and peppers over a gas burner or barbecue for the best smoky flavor, but roasting them in the oven is fine too. You also do not need a food processor or any hard-to-find spices.
A lovely comment from a reader:
“This was so delicious and so easy. I absolutely love this dish, and I’m so glad I chose yours to make!”
Karine
What Is Baba Ganoush?
Baba ganoush is a cold eggplant meze made with roasted eggplant, garlic, lemon juice, olive oil, and seasoning. It is typically served with flatbread, as part of a larger meze spread, or alongside grilled dishes.
There are many versions of baba ganoush across Turkey, the Middle East, and the Mediterranean. Some are smooth and creamy, while others are more like a chopped eggplant salad. The ingredients also change. Tahini, yogurt, tomatoes, onions, peppers, herbs, and pomegranate molasses are all used in different recipes.
My version is Turkish style and has no tahini. I cook the eggplants and red peppers until they are soft and lightly charred, then chop them and mix them with lemon juice, garlic, parsley, olive oil, and pomegranate molasses. The finished dip has texture and soft pieces of eggplant and pepper instead of a completely smooth consistency.
Baba Ganoush and Mutabal
Baba ganoush and mutabal are often confused because the names are used differently in different countries and on English language recipe sites.
In many Levantine recipes, mutabal is the smoother roasted eggplant dip made with tahini, garlic, lemon juice, and sometimes yogurt. Baba ganoush can be chunkier and include chopped vegetables, herbs, and pomegranate molasses.
My Mutabal Recipe is the creamier eggplant dip on the blog. It contains tahini and yogurt. This baba ganoush without tahini is lighter in texture, more chunky, and has the flavor of roasted peppers and pomegranate molasses.
Why Is There No Tahini in This Recipe?
Tahini is used in many eggplant dips, but it is not essential in every baba ganoush recipe.
In this version, the charred eggplant and roasted peppers stay at the center. Pomegranate molasses, lemon juice, garlic, and parsley add plenty of refreshing flavor without making the dip creamy or heavy.
Why This Recipe Works?
- This Turkish style baba ganoush is naturally made without tahini, so it is lighter and fresher than a creamy eggplant dip.
- You only need a bowl and a knife to bring it together, which helps when you are making several dishes for a meze spread.
- Its soft, chunky texture makes it feel more like a meze dish than a smooth dip.
- It works well with warm pita bread as a part of a meze spread or alongside grilled chicken, lamb, fish, or vegetables for a simple lunch or dinner.
- It is especially nice in summer, when eggplants and peppers are at their best and cold meze dishes are all you want to put on the table.
- You can make it ahead. It keeps well in the refrigerator, so it is easy to prepare before friends or family arrive.
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 You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Eggplants - Use eggplants that feel firm and have smooth, shiny skin. Smaller eggplants usually have fewer seeds and thinner skin, but large globe eggplants work well too. The eggplants need to be completely soft after cooking. The skin should be charred, and a knife should slide easily through the center.
- Red Peppers - I usually use red Romano peppers, but red bell peppers work well too. They add sweetness, color, and soft pieces of pepper throughout the dip.
- Pomegranate Molasses - Pomegranate molasses is a thick syrup made from pomegranate juice. It has a sharp, sweet and sour flavor and is used in many Turkish and Middle Eastern salads, marinades, and meze dishes. Do not replace it with regular molasses or treacle. Add a little extra lemon juice instead.
- 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.
- Garlic - It is a great flavoring for this aubergine dip and is essential. Use fresh garlic; the powder wouldn't work witht is recipe.
How to Make Baba Ganoush Without Tahini
Char the Eggplants and Peppers
Prick each eggplant a few times with a fork or toothpick. This stops them from bursting while they cook.
Place the eggplants and peppers directly over a gas burner or on a barbecue. Turn them regularly with tongs until the skins are charred and the flesh is soft.
The peppers will be ready before the eggplants. Take them off once the skin is blistered and the flesh has softened.
For the oven method, heat the oven to 400°F or 200°C. Roast the peppers for 20 to 25 minutes and the eggplants for 30 to 40 minutes, turning them once during cooking.
Cover and Peel the Vegetables
Place the cooked eggplants and peppers in a bowl and cover with a lid or plastic wrap. Leave them for 15 minutes.
The steam loosens the skins and makes the vegetables easier to peel. When they are cool enough to handle, peel away the skins and discard any large seeds.
Chop and Drain the Eggplant
Finely chop the eggplant and place it in a sieve or colander for 10 minutes.
Eggplant releases a lot of liquid after cooking. Draining it keeps the baba ganoush thick instead of watery.
Mix the Baba Ganoush
Finely chop the roasted red peppers and place them in a bowl with the lemon juice, garlic, olive oil, pomegranate molasses, parsley, and salt.
Add the drained eggplant and mix gently until everything is combined. Taste and add a little more salt, lemon juice, or pomegranate molasses if needed.
Transfer the baba ganoush to a serving bowl. Finish with chopped parsley, pomegranate seeds, and a drizzle of olive oil.
Recipe Tips From the Chef
- Take the peppers off the heat before the eggplants, as they cook more quickly.
- Use a gas burner or barbecue when you can, but do not let the oven method stop you from making the recipe.
- Taste the pomegranate molasses before adding extra, as some brands are much sharper and sweeter than others.
- Use a food processor only when you prefer a smoother dip. Pulse the vegetables briefly instead of blending them for a long time.
- Do not replace pomegranate molasses with regular molasses or treacle. Extra lemon juice is the best substitute.
Serving Suggestions
Serve this baba ganoush with warm Middle Eastern Lavash Bread, Bazlama, or Tawa Naan with Garlic.
For a Turkish meze table, serve it with Barbunya (Turkish Style Borlotti Beans), Turkish Rolls (Sigara Boregi), Muhammara - Acuka (Red Pepper Dip), Turkish Spinach Dip - Ispanak Borani.
It also goes well with Turkish Chicken Shish Kebab, Turkish Grilled Lamb Kofta, BBQ Grilled Shrimp Skewers, or Turlu - Mediterranean Roasted Vegetables.
Make Ahead and Storage
You can make baba ganoush earlier in the day or the day before. The flavors settle nicely in the refrigerator, and the dip is ready to serve after a quick stir.
Let it cool, transfer it to an airtight container, and refrigerate it within 2 hours. Eat it within 2 days.
Take it out of the refrigerator 10 to 15 minutes before serving. Add the parsley, pomegranate seeds, and olive oil just before putting it on the table.
I do not recommend freezing baba ganoush. The eggplant and peppers release extra liquid after thawing, which changes the texture.
Recipe FAQs
Yes. Use a food processor and pulse the ingredients a few times. Hand chopping gives you the soft, chunky texture of this recipe.
No. Baba ganoush is made with eggplant, while hummus is made with chickpeas. Both are often served with bread as part of a meze spread.
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 Baba Ganoush without Tahini as much as you enjoy eating it! 🙂
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Baba Ganoush Without Tahini
Ingredients
- 3 large eggplants
- 2 red romano peppers or large capsicum
- 2 tablespoon 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
- Prick the eggplants a few times with a fork or toothpick. Place the eggplants and peppers directly over a gas burner or on a barbecue.
- Turn the vegetables regularly with tongs. Remove the peppers once the skin is blistered and the flesh is soft.
- Continue cooking the eggplants until the skin is charred and the flesh is completely soft. They should feel soft and collapsed when pressed with tongs.
- For the oven method, heat the oven to 400°F or 200°C. Place the eggplants and peppers on a baking sheet. Roast the peppers for 20 to 25 minutes and the eggplants for 30 to 40 minutes, turning them once during cooking
- Transfer the cooked vegetables to a bowl. Cover with a lid or plastic wrap and leave for 15 minutes.
- Peel the eggplants and peppers. Discard the skins and any large seeds.
- Finely chop the eggplant and place it in a sieve or colander for 10 minutes to drain excess liquid.
- Finely chop the peppers and add them to a bowl with the lemon juice, garlic, olive oil, pomegranate molasses, parsley, and salt.
- Add the drained eggplant and mix gently until combined. Taste and adjust the lemon juice, pomegranate molasses, or salt if needed.
- Transfer to a serving bowl. Garnish with parsley, pomegranate seeds, and a drizzle of olive oil.
Notes
- Cook the eggplants until they are completely soft and collapsed inside. A little charring on the skin is not enough. Undercooked eggplant can leave firm pieces in the dip and give it a slightly bitter taste.
- A gas burner or barbecue gives the strongest smoky flavor.
- Cover the cooked vegetables for 15 minutes before peeling. This makes the skins easier to remove and saves a lot of mess.
- Chop the eggplant and leave it in a sieve or colander for 10 minutes before mixing. Cooked eggplant holds a lot of liquid, and this step keeps the baba ganoush thick instead of watery. Do not rinse it.
- This recipe is meant to be soft and chunky. Chop the vegetables by hand for the best texture. For a smoother dip, pulse everything briefly in a food processor, but do not blend it for too long.
- Pomegranate molasses gives the dip its sweet and sour flavor. Brands vary, so add it gradually and taste before adding more. Do not replace it with regular molasses or treacle. Use a little extra lemon juice if you do not have it.
- Make the baba ganoush earlier in the day or the day before serving. Keep it covered in the refrigerator, then take it out 10 to 15 minutes before serving. Add the parsley, pomegranate seeds, and olive oil at the end.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended because the eggplant and peppers release extra water after thawing.
Karine says
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!!
Letitia says
We love this recipe and have used it many times! Always a crowd pleaser!
Leann says
This is so good! Thank you! My family enjoyed it so much.
Carly says
Just bought eggplants and will try your recipe. Looks very easy and Yummy. Thank you.
Ayla Clulee says
Hi, Carly! It is my pleasure. Hope you enjoy it!
Best wishes
Ayla x