Description
A creamy, smoky Middle Eastern eggplant dip made without tahini, perfect as a lighter alternative for snacking or serving with warm pita bread and veggies.
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons plain yogurt (optional for creaminess)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped parsley and olive oil for garnish
Instructions
- Preheat oven to 400°F (200°C). Prick eggplants with a fork and place on a baking sheet.
- Roast for 35–40 minutes until the skins are charred and the insides are soft. Let cool slightly.
- Peel the skins and scoop the flesh into a bowl. Mash or blend until smooth, depending on your desired texture.
- Stir in garlic, lemon juice, olive oil, yogurt (if using), salt, and pepper. Adjust seasoning to taste.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley. Serve with pita or veggies.
Notes
- For extra smokiness, grill the eggplants over an open flame instead of roasting.
- Yogurt adds creaminess but can be omitted for a dairy-free version.
- Great as a dip, spread, or side dish with grilled meats.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: baba ganoush without tahini, eggplant dip, vegan dip, tahini-free baba ganoush, Middle Eastern spread