Baba Ganoush without Tahini

baba ganoush in a small bowl topped with olive oil and pomegranate seeds.

Author: Katie

This tahini-free baba ganoush recipe combines smoky roasted eggplants with a variety of middle-eastern spices and thick yogurt for a creamy finish.

If you love this recipe as much as we do, click on the 5-stars below!

5 from 1 vote

Print Pin

Prep Time: 5

Cook Time: 45

Total Time: 50

Course: Sauces

Cuisine: Middle-Eastern Inspired

Servings: 1 cup

Equipment

1 food processor or blender
1 fine mesh sieve (optional)

Ingredients

2 medium eggplants
2 garlic cloves
3 tablespoon yogurt (full fat Greek)
1 tablespoon fresh lemon juice ~½ a lemon
1 tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon ground cumin (optional)
olive oil to drizzle

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
Give eggplants a good wash. Then discard the top and cut them into halves lenghtwise. Place the eggplants onto the prepared baking sheet. Pierce the flesh a couple of times with a fork and drizzle with some olive oil.
2 medium eggplants, 2 garlic cloves
Add the garlic cloves to the baking sheet. Roast in the oven for 45 or until the eggplant skin is charred, and the flesh is soft.
Allow the roasted eggplants and garlic to cool. Then scoop out the eggplant flesh using a large spoon (see step-by-step photos or video). Remove the skin from the garlic.
Optional: To get rid of any excess water you could place the flesh in a fine-mesh sieve or colander. Allow the excess liquid to drain for about 15 minutes. This will result in a thicker dip.
Add the eggplant flesh, peeled garlic and all the other ingredients to a food processor and blend until smooth.
3 tablespoon yogurt (full fat Greek), 1 tablespoon fresh lemon juice, 1 tablespoon chopped parsley, ½ teaspoon salt, ¼ teaspoon ground cumin (optional)
Taste the baba ganoush and adjust the seasoning to your liking. You might want to add more salt, yogurt, cumin or other spices.
Drizzle with extra virgin olive oil before serving. Garnish with chopped fresh parsley and pomegranate seeds (optional).

Video

Notes

Storage: Tastes best when consumed right away but can be stored in an airtight container in the fridge for up to 3 days. Give it a good stir before serving.
More spices: Feel free to add more spices such as smoked paprika, sweet paprika, chili or other.
Make it vegan by using plain vegan yogurt of choice.
Serving: This homemade baba ganoush tastes amazing alongside some crackers, veggie stick, fresh pita or naan bread or as part of a platter such as a veggie charcuterie board.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!