Baba Ganoush without Tahini

View on a bowl of creamy baba ganoush garnish with vegan yogurt, parsley, spices and a side of pita bread.

5 from 2 votes

This baba ganoush is made without tahini and is so simple and easy to prepare! It features roasted eggplant, tons of garlic, zesty lemon juice, spices and vegan yogurt. Perfect healthy and flavorful dip to serve as an appetizer with pita wedges or to spread in sandwiches.

Prep Time10

Cook Time40

Total Time50

Course: Appetizer, condiment, Dip, Main Course

Cuisine: American, Mediterranean

Keyword: aubergine, dip, eggplant, gluten-free, healthy, Vegan, vegetarian

Servings:

Calories: 49kcal

Author: Jessica Laroche

Ingredients

2 medium eggplants (aubergines)
⅓ cup vegan plain yogurt plus more for garnishing
2-3 tbsp lemon juice
2 cloves of garlic crushed
⅛-¼ tsp cumin powder
⅛-¼ tsp paprika (sweet or smoked) plus more to garnish
½ tsp salt or to taste

Instructions

Line a baking sheet with parchment paper and pre-heat the oven to 400º.
Slice the eggplant in half and transfer on the prepared baking sheet faces down. Bake for 40-50 minutes or until the vegetable are super soft.
When the eggplant is cool enough to handle, then scoop the flesh out and transfer in a fine mesh colander that's placed over a bowl. Let the eggplant stand in the colander for at least 10 minutes and also use a spoon to gently press to remove as much moisture as you can (but be gentle enough not to allow the flesh to fall into the bowl).
Transfer the drained eggplant in a bowl and add the yogurt, garlic, lemon juice, cumin, paprika, and salt. Then, mash/stir to combine and to reach desired consistency. I also like to use kitchen scissors to cut the larger fiber right into the bowl (see video). If you prefer a smoother dip, then process all the ingredients in a food processor until smooth. Taste and adjust flavoring to your liking. If possible, let the dip chill in the fridge for a few hours before serving.
Transfer the baba ganoush in a serving bowl and garnish with more vegan yogurt, fresh parsley and paprika. Serve with wedges of pita bread.

Video

Notes

This baba ganoush is best when made ahead to allow the flavor to deepen and to let the dip chill before serving.
Keep the dip in an air-tight container in the fridge for up to 3 days.
There are many ways to make a baba ganoush, so feel free to adjust flavoring to your liking. You can swap the vegan yogurt for vegan mayo or vegan sour cream or tahini (use ¼ cup). Also, for a milder in flavor dip, simply omit the cumin and paprika altogether.
This baba ganoush is great simply served with pita wedges, but also works great in sandwiches just like hummus. Amazing served part of a mezze platter as well alongside kalamata olives, grapes, figs, tzatziki sauce, pita, crackers, sliced cucumber, mini peppers, etc.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition