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baba ganoush without tahini in a platter white background

Baba Ganoush Without Tahini (Roasted Eggplant Dip)

Lebanese Baba ganoush without tahini is the famous roasted eggplant dip that will give you the divine taste to serve with any bread. Tahini substituted with cashew and almond paste makes it perfectly creamy, and nutty in texture. Incredibly delicious vegetarian dip with smoky and garlicky taste.
5 from 3 votes
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Course: Appetizer
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: baba ganoush, baba ganoush without tahini
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3 Persons
Calories: 122kcal
Author: Hinz

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.
  • Line the baking tray with Aluminum foil and place the eggplant over it.
  • Prick with knife to penetrate the steam. It will help to cook the eggplant from inside.
  • Now roast it in oven for 30 to 40 minutes.

Scoop out the Flesh of Baked Eggplant

  • After baking, as the temperature drops take out from oven and make a cut from middle with knife and take out the flesh of eggplant in strainer to release excess water. Completely discard the skin and only take out flesh. If there is any presence of tough seeds then remove it as it will create a stringy texture.

Preparation of Almond and Cashew Paste

  • Use ready made cashew or almond paste or simply make it at home. Soak the almonds (1 cup) and cashews (1 cup) in warm water for about 2 hours. After 2 hours, remove the skin of almonds with hand and blend it with water using blender to make thick paste.

Blending

  • In a blender, add eggplant paste, almond and cashew paste (if not using tahini paste), olive oil, garlic cloves, and salt. Squeeze fresh lemon as per your taste and give it a good blend to make thick paste.

Garnish

  • Baba ganoush (no tahini) is ready to serve. Pour it in a platter, make swirls using spoon and garnish with paprika, olive oil, lemon slices and parsley.

Video

Notes

  • Fresh and firm eggplant is always recommended to make a perfect taste.
  • Use premium quality eggplant.
  • Properly roast the eggplant in the oven, stovetop, or in an air fryer to get the roasted and cooked taste of eggplant flash. If it's undercooked or overcooked then the taste will be compromised.
  • After roasting and taking out the flesh of eggplant, give it time on a strainer to release excess water. In this way, the complaints of watery baba ganoush will minimize. Make sure to remove the seeds and stringy parts of eggplant as it will make it rough in texture.
  • Never use the skin to roasted eggplant as it will make it bitter in taste. Avoid using bottled lemon as it will change the taste. Fresh lemon is always recommended according to taste.
  • If you are allergic to sesame then use almond paste or cashew paste or use a mixture of both. The combination of almond and cashew makes a perfect taste with eggplant flesh.

Nutrition

Serving: 10g | Calories: 122kcal