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Baba Ganoush Without Tahini

A creamy, smoky eggplant spread that's perfect for dipping with pita or fresh veggies, made easily without tahini.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Middle Eastern
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants Choose firm, heavy eggplants for best flavor.
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil Plus more for drizzling before serving.
  • 1 tablespoon lemon juice Adjust to taste.
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 475°F (245°C).
  2. Poke holes in the eggplants with a fork to allow steam to escape.
  3. Place them directly on the oven rack and roast for about 30-40 minutes until the skin is charred and the flesh is soft.
Cool and Scoop
  1. Carefully remove the eggplants from the oven and allow them to cool slightly.
  2. Once they're cool enough to handle, cut the eggplants in half and scoop out the soft flesh into a mixing bowl. Discard the skin.
Mix Together
  1. Add the minced garlic, olive oil, lemon juice, salt, and pepper to the bowl with the eggplant flesh.
  2. Using a fork or a blender, mash or blend until you reach your desired consistency—smooth or chunky, it’s all up to you!
Taste and Adjust
  1. Taste your Baba Ganoush and adjust the seasoning as desired. You might want to add a little extra lemon juice for acidity or more salt.
Serve
  1. Transfer to a serving bowl, drizzle with a bit more olive oil, and garnish with freshly chopped parsley. Serve with pita bread or fresh vegetables.

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. To reheat, let it come to room temperature or warm gently in the microwave.