Description
If you love the creamy texture and smoky flavor of baba ganoush, but you have a sesame allergy, this recipe is for you. Although we love the nutty flavor tahini brings to the traditional recipe, this Baba Ganoush without Tahini is the perfect allergy-friendly replacement.
Ingredients
Scale
- 1 large eggplant
- 1 head of garlic
- extra virgin olive oil, for brushing
- 2 tbsp mayo ( vegan or regular)
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- Freshly squeezed lemon juice to taste
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the eggplant in half lengthwise. Score the flesh in a diamond pattern, without poking the skin.
- Brush oil on each eggplant half and the head of garlic. Place them cut-side-down on the parchment paper.
- Bake for 30 minutes, or until the eggplant is tender. Let cool slightly until it can be easily handled.
- Scoop the eggplant into a colander, with a bowl underneath. Let it sit for 20 minutes to drain any excess liquid.
- Place the eggplant in a bowl, and squeeze the roasted garlic cloves into the bowl.
- Add the mayo, smoked paprika, salt, and lemon juice. Mix well with a fork to combine.
- Refrigerate until ready to use.
- Before serving drizzle extra virgin olive oil on the baba ganoush and garnish with sumac, parsley, pine nuts, or cumin.
Notes
- Our Baba Ganoush without Tahini is perfect simply spread it onto warm pita bread or freshly baked focaccia.
- Serve your roasted eggplant dip as an appetizer on a mezze platter with pita chips, sliced cucumbers, roasted olives, and cherry tomatoes.
- You can dress it up with an array of garnishes and toppings. Smooth it out into a shallow bowl, and then drizzle with olive oil. Sprinkle with finely chopped parsley or cilantro, ground paprika or ground cumin, diced tomatoes or onions, fresh pomegranate seeds, or feta cheese.
- Prep Time: 10
- Cooling: 20
- Cook Time: 30
- Category: dip
- Method: Oven
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 36
- Sugar: 0.4 g
- Sodium: 67.2 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 4.3 g
- Fiber: 0.5 g
- Protein: 0.8 g
- Cholesterol: 1.7 mg