Tangy and creamy baba ghanoush without tahini

Name: Tangy and creamy baba ghanoush without tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 people
Ingredients: 2 eggplants; 2-3 garlic cloves; juice of ½ - 1 lemon; A handful of chopped parsley; ½ - 1 Tb salt; 1 Tb lactose-free yogurt

User Reviews

5.0

156 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8 people
Calories
32 kcal
Course
Appetizer, Condiments
Cuisine
Middle Eastern, Israeli

Tangy and creamy baba ghanoush without tahini

Ethan Patterson

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With the addition of yogurt, no tahini baba ganoush is born! Roasted eggplant is coaxed into a silky-smooth, sharp and filling dip or salad, with just the aftertaste of smoke. Make sure you use young, fresh eggplants, and preferably in season; an eggplant should have taut skin, firm flesh, and a green top (no mold!). Older eggplants have more seeds and therefore taste bitter.

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Ingredients

Servings

2 eggplants medium sized
2-3 garlic cloves
juice of ½ - 1 lemon start with half, and add up to a whole lemon, to taste
A handful of chopped parsley about 1-2 Tbs
½ - 1 Tb salt start with half, and add up to taste
1 Tb lactose-free yogurt regular yogurt, vegan neutral yogurt, or tahini

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Instructions

Preheat oven to 400F on the grill setting. If you're oven doesn't go high on the grill setting, set to 400F at bake. Prick each eggplant a few times with a fork, and wrap in tinfoil (each eggplant in its own tinfoil wrap).
Cook for 40 minutes, turning the eggplant over once after 20 minutes. Check for doneness - if a fork gets through the tinfoil and breaks the eggplant's skin easily, they're done. Remove from oven, and let cool a bit in tinfoil.
Meanwhile, chop garlic and parsley finely.
Remove tinfoil. Split the eggplant in half and begin to scoop its flesh out into a big bowl, taking care not to get any skin (if any skin gets in, just remove it). Now, this step is important, and this is what will keep your baba ghanoush from being bitter and smoky - remove the big bunches of eggplant seeds from your bowl. Toss and separate eggplant flesh with a fork, ensuring all the big strands are separated.
When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, and salt. Reserve yogurt or tahini until later. Taste and adjust flavours; your dip should be zesty and garlicky, but not too salty. When you're happy with the flavour, add the yogurt or tahini; both will mellow out the flavour a bit, but yogurt will give it a nice tang. Taste again, and adjust flavours - I usually find I have to add a bit more salt.
Serve as a topping for boiled or baked potatoes, with veggie burgers, meat (if that's your thing), or just plain ol' pitas.

Nutrition Information

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Calories 32kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 0.3g (0%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.04g Cholesterol 0.3mg (0%) Sodium 1312mg (55%) Potassium 279mg (8%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 113IU (2%) Vitamin C 6mg (7%) Calcium 17mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 32 kcal

% Daily Value*

Calories	32kcal	2%
Carbohydrates	7g	2%
Protein	1g	2%
Fat	0.3g	0%
Saturated Fat	0.1g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.04g	0%
Cholesterol	0.3mg	0%
Sodium	1312mg	55%
Potassium	279mg	6%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	113IU	2%
Vitamin C	6mg	7%
Calcium	17mg	2%
Iron	0.4mg	2%