Baba Ganoush Without Tahini

5 from 5 votes

This Turkish style Baba Ganoush without tahini is a smokey and delicious eggplant (or aubergine) dip made with fresh Mediterranean ingredients.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Breakfast, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free, Halal, Vegan

Servings: people

Calories: 121kcal

To prevent the eggplants from bursting, prick each one with a toothpick a few times and place them on a gas burner or BBQ along with the red peppers.
Cook them until soft and the skin is charred while turning them frequently.
Alternatively, preheat your oven to 200 °C and bake the eggplants for 30-40 minutes, and the peppers for 20-25 minutes, until the skin is charred and the flesh is soft.
Place them in a bowl and cover them with cling film or a lid for 15 minutes. This will help to intensify the smoky flavour while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
Peel the eggplants and red peppers, and discard the seeds if there are any.
Finely chop the eggplants and then place them in a sieve to get rid of their bitter water. Use a food processor to chop the veggies for a smooth texture.
Finely chop the red peppers and place them in a large bowl along with the freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley and salt.
When drained, add the eggplants to the bowl and mix everything until nicely combined.
Place it in a serving bowl and garnish it with some chopped parsley, pomegranate seeds and a drizzle of olive oil.

When cooking the eggplant, cook them whole until blackened on the outside and softly steamy on the inside. They should be deeply charred and completely tender, collapsing at the slightest touch and giving no resistance when poked with a toothpick or knife.
Small aubergines are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter.
Place them in a bowl and cover them with cling film or a lid for 15 minutes. This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. It will also be easier to peel them.
Don't substitute pomegranate molasses with any other molasses. Instead, use extra lemon juice.