Tangy and creamy baba ghanoush without tahini
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 people
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Calories
32 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern, Israeli
Tangy and creamy baba ghanoush without tahini
Description
Tangy and creamy baba ghanoush without tahini relies on well-roasted eggplants that are cooked until tender and then scooped to separate the flesh from the skin and seeds. The eggplant is combined with fresh garlic, lemon juice for acidity, chopped parsley for freshness, and yogurt that adds creaminess without the bitterness or heaviness of tahini. Salt is adjusted to taste, ensuring a balanced flavor.
The method involves roasting whole eggplants wrapped in foil at 400°F under the grill or in the oven to soften them thoroughly. Turning the eggplants halfway promotes even cooking. After cooling, the flesh is whipped and mixed with the aromatics and lemon juice, making for a spreadable consistency suitable for serving as a dip or side.
This variation suits those who prefer a lighter baba ghanoush or want to avoid tahini. It pairs well with pita bread, fresh vegetables, or grilled meats.
Ingredients
- 2 eggplant medium sized
- 2-3 garlic cloves
- lemon juice start with half, and add up to a whole lemon, to taste, juice of ½ to 1 lemon
- parsley about 1-2 Tbs, chopped, a handful
- ½ - 1 Tb salt start with half, and add up to taste
- 1 Tb yogurt regular yogurt, vegan neutral yogurt, or tahini, lactose-free
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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