Easy Babaganoush recipe (also known as eggplant/aubergine dip) without Tahini. Easy, healthy and plant-based, this recipe is ideal as appetizer, salad or spread.
Baba Ganoush is a brilliant eggplant dip, pretty close to hummus—though hummus is all about the chickpeas, not aubergines. You can make baba ganoush in a few different ways, depending on what you like. For me, the real game-changer is how you cook the eggplant. It tastes best when it’s grilled or baked in the oven—turns it into a proper winner for an appetizer or salad dip.
If firing up the grill, also try my recipe for Mediterranean Round Zucchini (Grilled) – they pair well with Babaganoush.
Behind the Bites:
Baba Ganoush comes from the Eastern Mediterranean, especially Lebanon and Syria. Its name comes from the Arabic words “baba” (father) and “ghanoush” (spoiled or pampered). Eggplant—the main ingredient—has been grown in the Middle East for thousands of years, with recipes evolving over time.
Traditionally, the eggplant is roasted to give it that smoky flavour, then mashed and mixed with tahini, garlic, lemon juice, and olive oil. Baba Ganoush has since gone global, appearing in kitchens around the world as a delicious dip or spread, often with small local twists.
INGREDIENTS & Substitutions:
- Eggplant – the main ingredient in Baba Ganoush Dip is the eggplant. There are several ways to prepare it (grilling or baking in the oven)
- Hazelnut paste – If you prefer, use cashew or other nut butter instead of hazelnuts. Or substitute with Greek Yogurt.
- Garlic – another wonderful, edgy ingredient that contributes to Baba Ganoush specific taste. Garlic powder can be used for milder garlic taste.
- Olive oil – preferably, extra virgin – adds lovely creamy note to the dip.
- Lemon Juice – freshly squeezed lemon juice creates a refreshing feeling that goes well with the other ingredients.
- Cumin powder – another lovely tasting herb that contributes to this eggplant dip’s specific taste.
- Parsley, fresh – if you do not have fresh parsley, feel free to add dried or frozen parsley leaves.
- Sea Salt – added to taste.
How to make Babaganoush at home:
1st: Roast the eggplants in the oven (or better yet grill it). Peel skin off.
2nd: Combine all ingredients in food processor and blend until smooth. Adjust taste as needed. Serve.
Best babaganoush – TIPS:
EGGPLANT TIPS & TRICKS
I’ve tried quite a few versions of baba ganoush—boiled, grilled, and oven-baked eggplant. Boiling? Not my thing. The eggplant soaks up too much water, leaving a soggy, bland mess—so I don’t recommend it.
Grilling is another option we used a lot in the past. If you go down this route, slice the eggplant, sprinkle it with salt, and let it sit for at least 30 minutes to draw out any bitter juices. The only downside for me is the extra prep and grilling time.
But if time’s not an issue, it’s worth it. With grilled eggplant, I usually stir in some plain Greek yogurt (optional for the oven-baked version) to add moisture and creaminess to the slightly drier grilled flesh. Honestly, it’s delicious.
Baking the eggplant in the oven is another winner. Simple, fuss-free, and effective. It keeps the perfect amount of moisture and barely needs babysitting. Just pierce the washed eggplant all over with a fork (about 10 times), pop it on baking paper, and bake until tender. Then peel and blend with the other ingredients. Easy, reliable, and utterly delicious.
MEAL PREP IDEAS
If you do not have time to bake the eggplant during the work week for dinner, I recommend preparing it the night before. Then store in the fridge, pop out when needed and blend with the rest of the ingredients. It stores well in air-tight container for up to 72 h. However, I make sure to let it sit for no more than 24 hours, if possible.
KID FRIENDLY
To make this recipe kid friendly, I simply omit the garlic and cumin powder when blending, then pour some of the baba ganoush on your kid’s plate (we like these ones from IKEA), then add the garlic and blend until combined. Voila, everyone is happy (hopefully).
Easy Babaganoush (NO Tahini)
Ingredients
- 2 eggplants (aubergines), medium to small
- 3 tbsp. hazelnut paste, preferably organic
- 3 garlic cloves minced
- 4 tbsp. olive oil
- 1 medium lemon, juice needed
- 2 tsp. cumin powder
- 4 tbsp. chopped fresh parsley leaves
- 2 tbsp. heaping Greek Yogurt plain (optional)
- Salt to taste
Instructions
- Wash the eggplants under cold water, pierce (approx. 10-15 times) on each side with fork and place on baking paper. Bake in the oven until tender (I usually press with fork to check) on 200C/400F.
- Once cooked (and cooled down) peel the skin off, remove the bottom and prepare the babaganoush. Alternatively, refrigerate in air tight container for up to 48 hours (perfect meal-prep for the week ahead).
- In food processor of choice, add peeled eggplants, hazelnut paste, peeled garlic, olive oil, cumin, lemon juice, parsley leaves and Greek Yogurt (optional) and pulse until smooth. Serve immediately.
Notes
Nutrition
This post may contain affiliate links. See full disclosure here.
Great recipe, I used hazelnut butter and it was really tasty.