Baba Ganoush Without Tahini (Roasted Eggplant Dip)
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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Servings: 3 Persons
Calories: 122kcal
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.
Nutrition
Serving: 10g | Calories: 122kcal
