Baba Ganoush Without Tahini
This Baba Ganoush recipe omits tahini and focuses on charred aubergines and roasted red peppers, blended with fresh lemon juice, garlic, olive oil, and pomegranate molasses. The smoky flavor comes from cooking the vegetables whole and peeling them once tender, avoiding any bitterness through draining. The pomegranate molasses adds a distinct sweet-tart note, and pomegranate seeds garnish the dish for fresh bursts. Without tahini, the dip is lighter but still rich and creamy, making it a flavorful alternative to traditional Baba Ganoush.
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
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 121
% 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.