Baba Ganoush Without Tahini
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
121 kcal
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Cuisine
Mediterranean, Middle Eastern, Turkish
Baba Ganoush Without Tahini
Description
Baba Ganoush Without Tahini uses three large aubergines and two red bell peppers roasted or charred on a gas burner or in the oven until the skins are deeply blackened and the flesh inside is tender and collapses easily. The cooking method intensifies the smoky flavor. Peeling away the charred skins and removing seeds from the peppers is followed by chopping the vegetables finely and removing bitter liquid from the eggplant. The aubergines and red peppers are then blended with fresh lemon juice, grated garlic, extra virgin olive oil, pomegranate molasses for sweetness and tang, salt, and chopped flat-leaf parsley.
The resulting dip has a smooth texture with pronounced smoky and sweet-tart flavors from the molasses and lemon. Pomegranate seeds garnish the dish, adding a fresh crunch and jewel-like appearance.
This Baba Ganoush variety is ideal as a mezze or spread for bread and pairs well with fresh vegetables or crackers. It offers a tahini-free option for those with allergies or preference against sesame. The charred exterior and draining resting step increase smokiness and reduce moisture, resulting in a thicker, richer final texture.
The recipe cautions against substituting pomegranate molasses with other molasses, recommending extra lemon juice instead if unavailable for maintaining the distinctive flavor balance.
Ingredients
- 3 large aubergine approx 1 kilo
- 2 red bell pepper approx 200 grams, or large capsicum
- 25 ml lemon juice freshly squeezed
- 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.
Notes
- Cook aubergines whole until the skin is deeply charred and the flesh inside is completely soft and tender.
- Small aubergines are preferable as they tend to be sweeter and less bitter with thinner skin and fewer seeds.
- After roasting, cover vegetables to let them cool and allow residual liquid to drain; this intensifies smoky aroma and eases peeling.
- Do not replace pomegranate molasses with other types of molasses; instead, add extra lemon juice if needed to maintain flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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