Baba Ganoush Without Tahini

a small white bowl filled with baba ganoush with some flatbread and crudities on the side.

5 from 1 vote

Baba Ganoush Without Tahini

Smoky aubergine is blended with zesty lemon and garlic to make this deliciously tasty Baba Ganoush Without Tahini. The perfect eggplant dip for a mezze platter or appetiser.

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Snack

Cuisine: Mediterranean, Middle Eastern

Diet: Gluten Free

Servings: servings

Calories: 126kcal

Author: Lauren Woodger

Equipment

Ingredients

3 medium aubergines cut lengthways through the middle
2 cloves garlic minced
2 tablespoon freshly squeezed lemon juice
3 tablespoon extra virgin olive oil
2 tablespoon dairy free greek yoghurt
¼ teaspoon sea salt

Metric - Us Customary

Instructions

Pre-heat the oven to 220˚C Fan / 430˚F / gas mark 7).
Slice each aubergine lengthways down the middle.
Lay the aubergines cut side down on a baking tray and roast in the oven for 45 mins until the skins are wrinkled and charred.
Once cooked, remove the aubergine from the oven and leave to cool slightly so they are easier to handle.
Place a sieve over a mixing bowl.
Holding the aubergine half in one hand, scrape out the inside of the aubergine into the sieve with a spoon or fork.
Leave the aubergine in the sieve for a few minutes, letting the water from the aubergine drain through the sieve into the bowl.
Add all the other ingredients to the food processor along with the cooked mashed aubergine and a dash of the aubergine water.
Pulse lightly until you have reached your desired consistency.
Serve immediately.

Notes

Tips & Tricks

You can also cook the aubergine in the air fryer, Preheat to 200˚C / 390˚ F. Prepare the aubergine as per the recipe card and roast for 20 minutes until the skin is charred and wilted. ( Note this has been tested in an Instant Pot Vortex Plus air fryer, times may differ in other models)
If you can, make this roasted eggplant dip ahead of time. This allows the flavours to infuse together and the smokiness to really shine through.
If you prefer a milder taste or are not particularly fond of garlic, you have the option to roast the garlic with its skin intact in the oven. ( Just remember to remove the roasted garlic's skin before adding it to the food processor)

Nutrition