Description
A creamy and flavorful Baba Ganoush recipe without tahini, featuring roasted eggplants blended with Greek yogurt, garlic, olive oil, and lemon juice. This easy Middle Eastern dip is perfect for serving with pita bread, fresh vegetables, or crackers and garnished with parsley and optional pomegranate seeds for a colorful touch.
Ingredients
Scale
Main Ingredients
- 2 large eggplants
- 1/4 cup Greek yogurt (or plain yogurt)
- 1-2 cloves garlic, minced
- 2 tbsp olive oil, plus more for drizzling
- 1 tbsp lemon juice
- 1/2 tsp ground cumin
- Salt and pepper, to taste
Garnish
- Chopped parsley (for garnish)
- Optional: Pomegranate seeds (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C). Prick the eggplants with a fork in several places to allow steam to escape and place them on a baking sheet.
- Roast Eggplants: Roast the eggplants for 35-40 minutes, turning occasionally, until the skin becomes wrinkled and the flesh is soft and tender. Allow them to cool slightly after roasting.
- Scoop Flesh: Once the eggplants are cool enough to handle, cut them in half and scoop out the soft flesh, discarding the skin.
- Blend Ingredients: Transfer the eggplant flesh to a food processor or blender. Add Greek yogurt, minced garlic, olive oil, lemon juice, ground cumin, salt, and pepper. Blend until smooth and creamy, scraping down the sides as necessary to ensure even mixing.
- Adjust Seasoning: Taste the baba ganoush and adjust seasoning as desired by adding more salt, pepper, or lemon juice to enhance flavor.
- Serve and Garnish: Transfer the creamy dip to a serving bowl. Drizzle with additional olive oil and garnish with chopped parsley and optional pomegranate seeds for added color and flavor.
- Enjoy: Serve with pita bread, fresh vegetables, or crackers and enjoy this healthy and delicious Middle Eastern dip.
Notes
- Using Greek yogurt instead of tahini creates a lighter, creamier texture with a subtle tang.
- Roasting the eggplants is key to developing a smoky and rich flavor.
- Adjust garlic and lemon juice according to taste preferences.
- Pomegranate seeds add a pop of color and a burst of sweetness but are optional.
- For a vegan version, substitute yogurt with a plant-based yogurt alternative.
