Baba Ganoush without Tahini
Baba ganoush without tahini is a bold and flavorful mezze made with charred eggplant and peppers and a mix of warm Mediterranean spices.
Servings: 4 servings
Calories: 139kcal
Equipment
Ingredients
- 2 large eggplant
- 1 red bell pepper
- 1 Anaheim pepper
- 2 garlic clove roughly chopped
- 2 tablespoons olive oil + more for garnish
- ½ lemon zested and juiced, about 1-2 tablespoons of juice
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon sumac + more for garnish
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- Chopped parsley for garnish
- Pita bread for serving
Instructions
- Heat a charcoal grill to medium-high and place the eggplant on the grill. Use tongs to turn the eggplant a quarter turn every 5-10 minutes until eggplant is evenly charred on all sides and the flesh has softened and "collapsed". This can take up to 40-50 minutes.
- Grill the peppers on the same grill and char on all sides, for about 10 minutes.
- Once the peppers are done, place them in a plastic bag to steam. Once cool enough to handle, remove the thicker outer peel and discard the seeds.
- Remove the eggplant from the grill and let cool enough to touch, about 10 minutes. Peel away the charred eggplant peel, which should come off easily and cut the eggplant in half. Scoop out the soft eggplant flesh and give it a rough chop.
- To a food processor or blender, add the roasted eggplant flesh and roasted peppers along with the fresh garlic, lemon zest and juice, spices and olive oil. Blend the eggplant dip until the dip just comes together and there are no large pieces left.
- Taste for seasoning and adjust as needed, then transfer the baba ganoush to a wide plate and garnish with an extra drizzle of olive oil, chopped parsley and sprinkle of sumac.
Notes
- Use good quality eggplant. Look for firm eggplant that have a glossy and smooth peel.
- Drain the eggplant. If the eggplant is too watery, place it in a strainer and drain the excess liquid.
- Roast instead of grilling. If a grill is not available, roast the vegetables at 450 degrees Fahrenheit until charred on all sides.
- Remove the thick peel from the peppers. Once the peppers are charred, place them in a plastic bag to steam for a few minutes. This will help the thick peel come off easily.
- Taste and adjust: Like more lemon or less cumin? Taste the Turkish eggplant dip and adjust.
Nutrition
Calories: 139kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 344mg | Potassium: 624mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1114IU | Vitamin C: 52mg | Calcium: 33mg | Iron: 1mg