Baba ganoush is the perfect recipe for eggplant. The smoky flavor of the roasted eggplant and the creamy texture make it an amazing dip to serve with pita chips and fresh veggies. It's easy to make with only a handful of simple ingredients.
While many baba ganoush recipes call for using a food processor, this one does not and it's not necessary. You can still get a creamy texture by just using a fork to mix it all up.
You'll also notice that the recipe doesn't call for garlic cloves. Garlic can be a bit overwhelming and you really want the smoky taste. However, you can always add some if that's your preference.
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Why You'll Love This Baba Ganoush Without Garlic
- Versatile: It makes a very flavorful dip and a perfect appetizer. It can even be used as a sandwich spread.
- Smoky taste: The roasted eggplant combined with the smoked paprika gives it an incredibly flavorful, smoky taste.
- Perfect for a party: Serve it with fresh veggies and pita wedges.
What Is Baba Ganoush?
Baba ganoush is an appetizer from Lebanon made from roasted eggplant, olive oil, tahini and spices. The traditional way to roast the eggplant is over an open flame but in this recipe it's simply roasted in the oven.. This popular Middle Eastern dip is rich and creamy without any dairy.
If you love eggplant, you'll also love this roasted eggplant hummus, air fryer miso eggplant and oil-free eggplant cutlets.
Ingredient Notes
- Eggplant - I user regular eggplant in this baba ganoush. But if you want to try something different, there are many different varieties to experiment with.
- Lemon juice - Fresh lemon juice tastes much better but in a pinch you can also use store bought.
- Smoked paprika - Do not use regular paprika. Smoked paprika give it so much flavor!
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Baba Ganoush Without Garlic
This is a very easy baba ganoush recipe that doesn't even require a food processor.
Step 1: The first step is to preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
Step 2: Cup the medium-sized eggplants in half length-wise. Lightly brush each cut side with extra virgin olive oil and place eggplants cut side down on the prepared pan.
Step 3: Bake in the preheated oven for 40 minutes. The eggplant should be extremely soft. Remove from the oven and let sit for a few minutes.
Step 4: Scoop out the eggplant flesh from the skin with a spoon and place in a mesh strainer over a bowl or measuring cup. Allow the excess liquid to drain for about 5 minutes. Discard the liquid.
Step 5: Place the drained and cooked eggplant in a medium bowl. Use a fork to break up any stringy pieces.
Step 6: Add in the remaining ingredients: 2 T. olive oil, sesame tahini, lemon juice, salt and smoked paprika. Stir really well until thoroughly combined.
Step 7: Allow to cool to room temperature before serving. If desired, drizzle a little extra olive oil on top when you are ready to serve.
Storage and Recipe FAQs
Yes! There's no dairy or other animal products in baba ganoush.
Yes, it is also known as baba ghanouj and baba ghanoush.
Tahini is simply ground up sesame seeds into a spreadable paste or liquid.
I wouldn't. For best taste you need to add salt or else is could taste bitter.
Store baba ganoush in an airtight container in the fridge for up to 4 days.
Yes you can although there might be a slight change in the texture. Once cooled, store in an airtight container or freezer bag. To make thawing easier, divide into smaller portions. Place in the freezer for up to 4-6 months. Thaw overnight in the fridge and give it a good stir before serving.
More Appetizer Recipes
If you tried this Baba Ganoush Without Garlic Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Baba Ganoush Without Garlic
Ingredients
- 2 eggplants
- 2 tablespoon olive oil, plus more for brushing and serving if desired
- ¼ cup tahini
- 2 tablespoon lemon juice fresh, if you can
- ¼ teaspoon smoked paprika
- ¾ teaspoon salt
Instructions
- Preheat the oven to 450°. Prepare a baking sheet by lining it with parchment paper.
- Cup the eggplants in half length-wise. Lightly brush each cut side with olive oil and place cut side down on the prepared pan. Bake in the preheated oven for 40-45 minutes.
- Remove from the oven. Scoop out the eggplant from the skin and place in a mesh strainer over a bowl or measuring cup. Allow the extra liquid to drain for about 5 minutes. Discard the liquid.
- Place the drained and cooked eggplant in a medium bowl. Use a fork to break up any stringy pieces.
- Add in the 2 T. olive oil, tahini, lemon juice, salt and smoked paprika. Stir really well until well combined.
- Allow to cool to room temperature before serving. If desired, drizzle a little extra olive oil on top when you are ready to serve. Store baba ganoush in an airtight container in the fridge for up to 4 days.
Equipment
- Baking sheet
- Mesh strainer
- Bowl
Notes
- I highly recommend using fresh lemon juice. However, in a pinch you can use bottled.
- You do not need a food processor for this recipe as just stirring with a fork will break it all up.
- I love eating baba ganoush with cut up pita bread and red, orange, and yellow bell peppers. But it's also amazing as a sandwich topper or on burgers.
Jen says
This is my most requested appetizer! It goes quick in my house. Since it's so easy to make, I don't mind.