Lebanese Baba Ganoush, made without tahini, is a renowned roasted eggplant dip with a heavenly flavor, perfect for pairing with any bread. The dip achieves a wonderfully creamy and nutty consistency by replacing tahini with a blend of cashew and almond paste. This delicious vegetarian option boasts a delightful smoky and garlicky essence that is enough to enhance any meal.
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What is Baba Ganoush?
Baba Ganoush stands out as the quintessential Lebanese dip made from roasted eggplant, cherished across Arab nations for its unique flavor and style. The Middle Eastern, Moroccan, and Turkish adaptations are remarkable, offering a delightful range of tastes that enhance the creamy, savory essence of this aubergine dip.
During my time in the Middle East, I had the chance to sample various interpretations of baba ganoush, and each one captivated my palate, deepening my appreciation for this dish. If you’re hesitant about eggplant, I encourage you to give this recipe a try; it’s likely to win you over and have you craving it time and again.
Difference Between Hummus and Baba Ganoush
Many individuals often mix up hummus and baba ganoush, thinking they are the same. However, they are distinct dishes; hummus is a dip made from chickpeas, whereas baba ganoush is prepared from eggplant. Although they may appear alike, their flavors are quite different.
How Does Baba Ganoush Taste Like Without Tahini?
Eggplant inherently possesses a tender texture and a flavor profile that is mild with subtle hints of sweetness and bitterness. When roasted, it transforms into a creamy, nutty delight that is further enhanced by the addition of garlic, olive oil, and nut paste.
Traditionally, baba ganoush is made with tahini, a rich blend of sesame seeds and olive oil, but in this variation, I opted for a tahini-free version using cashew and almond paste instead. This alternative is incredibly tasty, and you won't notice any difference in flavor. Therefore, if you have a sesame allergy, this recipe is a perfect way to savor one of the most beloved eggplant dips.
Substitute of Tahini in Baba Ganoush
Tahini paste, also known as tahina, is a staple in Middle Eastern dishes , characterized by its thick and creamy texture derived from ground sesame seeds, which impart a rich, nutty, and earthy flavor to various dishes. A classic example is Lebanese Baba Ganoush, which relies heavily on tahini and roasted eggplant for its signature taste.
If you find yourself without tahini, there are several alternatives you can consider for your recipes.
- Almond paste or almond butter
- Cashew paste or butter
- Combination of cashews and almond paste.
- Peanut butter
- Sunflower butter
Baba Ganoush Ingredients
Creating a delightful eggplant dip with fresh Mediterranean ingredients is an easy process that pairs wonderfully with a variety of dishes.
Eggplant: Used good quality purple eggplant.
Almond and Cashew Paste: Use homemade or store-bought. Both work for this recipe. It's easy to make at home. Refer to the recipe card for guidance.
Olive Oil: Extra virgin olive oil used in this recipe. Don't use any other oil.
Garlic: Fresh garlic cloves used in this recipe. Roasted garlic added to create the final look.
Lemon: Use fresh lemon juice. Avoid bottled extract as it will change the taste.
Garnish with roasted garlic, paprika, parsley, and lemon slices.
How to Make Baba Ganoush Without Tahini
Roasting eggplant in the oven is a straightforward and efficient method that avoids the mess often associated with stovetop or grilling techniques. Begin by washing the eggplant under running water and wiping its skin with a kitchen cloth to ensure it's clean.
Next, gently pierce the eggplant with a knife; this allows steam to escape during cooking, resulting in a perfectly tender pulp.
Preheat your oven to 250°C (482°F) and place the eggplant inside to bake for approximately 30 to 40 minutes.
After 30 minutes, remove it from the oven and let it cool down before handling.
Take out the Flesh of Eggplant: After baking, once the temperature begins to cool, remove the dish from the oven and slice through the center with a knife. Scoop out the eggplant flesh using a strainer to drain off any excess moisture. Discard the skin entirely and retain only the flesh. If you encounter any tough seeds, be sure to eliminate them, as they can contribute to a stringy texture.
To prepare the eggplant for making the paste, set the flesh in a strainer for about 10 to 15 minutes. This process allows the natural moisture to drain away, ensuring the eggplant is ready for use.
Preparation of Almond and Cashew Paste: You can opt for store-bought cashew or almond paste, or prepare it yourself at home. Start by soaking one cup each of almonds and cashews in warm water for approximately two hours. Once the soaking time is complete, peel the skins off the almonds by hand, then blend them with water in a blender until you achieve a thick paste.
Blending: In a blender, combine the eggplant puree with almond and cashew paste, unless you prefer tahini. Add olive oil, garlic cloves, and a pinch of salt. Squeeze in fresh lemon juice to your liking, then blend everything thoroughly until you achieve a thick paste.
Garnish: Baba ganoush without tahini is now prepared for serving. Transfer it to a serving platter, create decorative swirls with a spoon, and finish it off with a sprinkle of paprika, a drizzle of olive oil, and some lemon slices and parsley for garnish.
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Tips to Make No Tahini Baba Ganoush
- To achieve a thick, creamy, and consistent baba ganoush, it's essential to select high-quality purple eggplant. Opt for fresh and firm eggplants to ensure the best flavor in your dish.
- Roasting the eggplant properly—whether in the oven, on the stovetop, or in an air fryer—is crucial for developing that rich, roasted flavor. Be cautious not to undercook or overcook the eggplant, as either can compromise the overall taste.
- Once roasted, allow the eggplant flesh to drain in a strainer to eliminate excess moisture, which helps prevent a watery baba ganoush. It's also important to remove any seeds and stringy bits, as these can negatively affect the texture.
- Avoid using the skin of the eggplant, as it can impart a bitter flavor to the dish. Additionally, always opt for fresh lemon juice instead of bottled varieties, as the latter can alter the taste significantly.
- If you have a sesame allergy, consider substituting with almond or cashew paste, or a blend of both, which pairs beautifully with the eggplant.
- For an enhanced flavor, incorporating roasted garlic into your baba ganoush is highly recommended; it elevates the taste to a whole new level.
Serving Idea
Baba ganoush is ideally paired with flatbreads, naan or dinner rolls. It also complements various Arabic salads, such as tabbouleh and Lebanese fattoush, beautifully.
When I prepare shish tawook and tandoori chicken, I always enjoy serving baba ganoush alongside pita bread as a delightful side dish.
Q & A
Certainly! Start by washing, wiping, and slicing the eggplant in half. Place it in an air fryer set to 220°C for 20 minutes. Once cooked, allow it to cool before scooping out the flesh with a spoon. Combine the eggplant flesh with almond or cashew paste (or tahini), garlic cloves, salt, olive oil, and freshly squeezed lemon juice in a blender. After blending, garnish as desired and serve.
It's essential to drain any excess water from the eggplant after roasting, as this is a primary cause of a thin consistency. If your baba ganoush has developed a watery texture, you can remedy this by incorporating thick almond paste, tahini paste, or by roasting an additional eggplant and mixing it in. These methods are the most effective solutions for addressing the issue of watery eggplant.
Choose purple eggplant that looks shiny, firm, smooth, and fresh. Never use wrinkled or over ripen.
To preserve any remaining baba ganoush, place it in an airtight glass container and refrigerate for up to two days. If you wish to keep it for a longer period, you can freeze it for up to ten days. However, it's best not to store it for an extended time since it is homemade and lacks preservatives.
Serve it either cold or at a comfortable temperature.
This recipe is both vegan and keto-friendly. Whether you choose to use tahini paste, made from roasted sesame seeds, or opt for almond or cashew paste, it remains a vegan essential that pairs perfectly with plant-based bread.
More Eggplant Ideas: Brinjal Bhaji | Pan Fried Eggplant | Makloubeh
More Middle Eastern Recipes
If you're excited to give this Baba Ghanoush No Tahini recipe a go or explore something new, please remember to rate the recipe by clicking on the stars and feel free to drop any questions in the comments. I'm here to help and would love to assist you in making your cooking experience a success. It would also be wonderful if you could share your recipe photos with me; I’d be thrilled to feature them in my Instagram stories!
Baba Ganoush Without Tahini (Roasted Eggplant Dip)
Ingredients
- 2 Purple eggplants medium size
- ½ cup Almond and Cashew paste
- 1 tablespoon Olive oil Extra virgin
- 2 Cloves Garlic
- ½ teaspoon Salt
- ½ teaspoon Paprika
- 1 teaspoon Lemon freshly squeezed
- 1 Clove Roasted Garlic For Garnish
- Chopped parsley and olive oil for garnish.
Instructions
Roast the Eggplant in Oven
- Preheat the oven at 250°C or 482°F.
- Wash and clean the eggplant.
- Cover the baking tray with aluminum foil and arrange the eggplant on top. Use a knife to make small pricks in the surface, allowing steam to escape. This will aid in cooking the eggplant thoroughly from the inside.
- Now roast it in oven for 30 to 40 minutes.
Scoop out the Flesh of Baked Eggplant
- Once the dish is done baking and the temperature starts to cool, carefully remove it from the oven.
- Use a knife to cut the center, then scoop out the eggplant flesh into a strainer to let any excess moisture drain away. Be sure to discard the skin entirely and focus on keeping just the flesh. If you notice any tough seeds, make sure to take those out as well, as they can make the texture stringy.
Preparation of Almond and Cashew Paste
- You can either buy pre-made cashew or almond paste or whip up your own at home.
- To make almond paste at home: Start by soaking 1 cup of almonds and 1 cup of cashews in warm water for around 2 hours. Once the time is up, peel the skins off the almonds by hand, then blend them with some water in a blender until you achieve a smooth, thick paste.
Blending
- In a blender, combine the eggplant puree with almond and cashew paste, unless you're opting for tahini instead. Then, add some olive oil, garlic cloves, and a pinch of salt. Squeeze in fresh lemon juice to suit your taste, and blend everything together until you achieve a thick, creamy paste.
Garnish
- Now the Baba ganoush without tahini is all set to be enjoyed! Transfer it to a serving dish, create some lovely swirls with a spoon, and finish it off by sprinkling paprika, drizzling olive oil, and adding lemon slices and fresh parsley for a delightful touch.
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Notes
- Using fresh and high-quality eggplant is essential for achieving the best flavor in your dish.
- It's important to roast the eggplant properly, whether in the oven, on the stovetop, or in an air fryer, to ensure it develops that delicious roasted taste. Be cautious not to undercook or overcook it, as either can ruin the flavor.
- Once roasted, allow the eggplant flesh to sit in a strainer to drain any excess moisture, which helps prevent a watery baba ganoush.
- Remember to remove the seeds and stringy bits, as they can affect the texture.
- Avoid using the skin, as it can impart a bitter taste, and opt for fresh lemon juice instead of bottled, as it significantly enhances the flavor.
- If you have a sesame allergy, consider using almond or cashew paste, or a blend of both, to complement the eggplant beautifully.
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Here is simple, easy and quick recipe of baba ganoush without tahini. If you have any question related to this recipe, please ask here..