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

The main ingredient is eggplant which is roasted over a fire to achieve a smoky flavor. My version of this vegan dip doesn't contain any tahini but you can add it if you prefer so.

These are the ingredients you need for making this delicious Mediterranean eggplant dip. Click on 👇 "learn more" for the full list of ingredients.

This eggplant dip is super easy to make and there are only a few steps that you need to follow. Start with cooking the eggplants and red peppers.

Cook them until soft and the skin is charred while turning them frequently. 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. Peel them and discard the seeds if there are any.

Finely chop the eggplants and place them in a sieve to get rid of their bitter water. Use a food processor 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 eggplants to the bowl and mix everything until nicely combined. Expert tip: – Don't substitute pomegranate molasses with any other molasses. Instead, use extra lemon juice.

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

Baba Ganoush is fantastic for sharing when served with homemade flatbreads. Click on 👇 "learn more" for the full recipe with step-by-step instructions.