Roasted Eggplant Dip Without Tahini (Baba Ganoush)

Name: Roasted Eggplant Dip Without Tahini (Baba Ganoush)
Prep time: 15 min
Cook time: 20 min
Yield: 1 serving
Ingredients: 1 large eggplant; 1 garlic clove; 2 tablespoon Greek yogurt; 2 tablespoon pomegranate molasses; ½-3/4 teaspoon kosher salt; ¼ teaspoon fresh ground pepper; Pomegranate seeds for garnish; 2 tablespoon parsley

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Course
Appetizer
Cuisine
Middle Eastern

Roasted Eggplant Dip Without Tahini (Baba Ganoush)

Liam Perkins

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Once the roasting is done, this dip is ultra quick and easy, just add all ingredients into a bowl and mash together! Serve this tahini free version with raw veggies (especially good with cucumber), pita bread or crackers. Quick Tip: If you are using your oven to cook something else, you can pop your eggplant in at the same time. It won't char but as long as it cooks through it'll work just fine. *You can omit the yogurt if you cannot tolerate dairy or are vegan, it will just be a little less creamy tasting.

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Ingredients

1 large eggplant
1 garlic clove Minced
2 tablespoon Greek yogurt I used low fat
2 tablespoon pomegranate molasses
½-3/4 teaspoon kosher salt
¼ teaspoon fresh ground pepper
Pomegranate seeds for garnish For Garnish
2 tablespoon parsley For Garnish

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Instructions

Preheat your broiler or BBQ and then put whole eggplant in, letting it char each side, turning ever 5 minutes or so until it is charred all over and the inside is cooked and mushy. Remove and let it cool enough to handle.
Cut open eggplant and scoop into a bowl then add rest of ingredients except pomegranate seeds and parsley and mash with a fork, mortar and pestle or blend with a stick blender until desired consistency. This can be rustic and chunky, relatively smooth or anywhere in between. Taste and adjust salt and pepper.
Sprinkle pomegranate seeds on top and serve with pita bread or veggies or toss it with chopped up cucumber for a middle eastern salad.