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Baba Ganoush Without Tahini

A creamy and smoky Middle Eastern dip made from roasted eggplants, perfect for spreading on warm bread or enjoying with fresh veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium eggplants Look for firm and shiny eggplants for best flavor.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil Plus additional for drizzling on top.
  • 1 lemon juice Juice of 1 lemon.
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork and place them on a baking sheet.
  2. Roast the eggplants for about 30-40 minutes, or until the skin is charred and the flesh is very soft.
  3. Once roasted, let them cool for a few minutes. Cut the eggplants in half and scoop out the soft flesh into a bowl. Discard the charred skin.
  4. Add the minced garlic, olive oil, lemon juice, and a pinch of salt and pepper to the bowl.
  5. Using a fork or food processor, blend until smooth and creamy. Taste and adjust seasoning if needed.
  6. Transfer to a serving bowl, drizzle with olive oil, and garnish with fresh parsley. Serve with pita bread, fresh veggies, or your favorite crackers.

Notes

For extra flavor, consider adding spices such as cumin or chili flakes. Store leftovers in an airtight container; best consumed within 3-5 days.