Baba Ganoush Without Tahini

5 from 5 votes

This Turkish baba ganoush without tahini is a smoky, chunky eggplant dip with roasted red peppers, lemon juice, parsley, olive oil, and pomegranate molasses.

Prep Time35

Cook Time20

Total Time55

Course: Appetizer, Breakfast, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Vegan

Servings: people

Calories: 121kcal

Author: Ayla Clulee

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)

US Customary - Metric

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.

Nutrition