Baba Ganoush Without Tahini
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
6 people
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Calories
121 kcal
-
Cuisine
Mediterranean, Middle Eastern, Turkish
Baba Ganoush Without Tahini
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This Turkish style Baba Ganoush without tahini is a smokey and delicious eggplant (or aubergine) dip made with fresh Mediterranean ingredients.
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Ingredients
- 3 large aubergines (approx 1 kilo)
- 2 red romano peppers or large capsicum (approx 200 grams)
- 25 ml freshly squeezed lemon juice
- 1 clove garlic (grated)
- 2 tablespoon extra virgin olive oil
- 1 ½ tablespoon pomegranate molasses
- ½ teaspoon salt
- 2 tablespoon flat-leaf parsley (chopped)
- pomegranate seeds (to garnish)
Instructions
- To prevent the aubergines 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 aubergines 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 aubergines and red peppers, and discard the seeds if there are any.
- Finely chop the aubergines and then place them in a sieve to get rid of their bitter water. Use a food processor to chop the aubergines and peppers 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 aubergines 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.
Equipments used:
Notes
- 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.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
201mg
(8%)
Potassium
622mg
(18%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
1407IU
(28%)
Vitamin C
59mg
(66%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 201mg | 8% |
| Potassium | 622mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1407IU | 28% |
| Vitamin C | 59mg | 66% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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