Baba Ganoush Mediterranean Recipe No Tahini

Easy Baba Ganoush without Tahini The Fiery Vegetarian

WEBSep 16, 2022 · Add the remaining ingredients (garlic, lemon juice, olive oil, salt, and Greek yogurt, optional cumin if using) to the bowl of a food …

1. Roast your aubergines, and your red pepper, turning until properly charred and blackened on each side. Poke your aubergine with a knife in the middle to check that it’s soft all the way through. Slip your roasted red pepper into a ziplock bag and leave the vegetables to cool.
2. When the vegetables are cool enough to handle, remove the pepper from the ziplock bag and peel off the skin. It should slip right off. Roughly chop the flesh and add to a blender.
3. Peel the aubergines. Roughly chop the flesh, mix with a little salt, and leave in a colander to drain for at least fifteen minutes. I sometimes skip this step but I always regret it as the dip then doesn’t keep as well in the fridge.
4. Squeeze as much excess moisture as possible out of the aubergine and add to the blender.

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How to make tangy, creamy baba ganoush without tahini

WEBSep 15, 2022 · Preheat oven to 400F on the grill setting. If you're oven doesn't go high on the grill setting, set to 400F at bake. Prick each …

1. Preheat oven to 400F on the grill setting. If you're oven doesn't go high on the grill setting, set to 400F at bake. Prick each eggplant a few times with a fork, and wrap in tinfoil (each eggplant in its own tinfoil wrap).
2. Cook for 40 minutes, turning the eggplant over once after 20 minutes. Check for doneness - if a fork gets through the tinfoil and breaks the eggplant's skin easily, they're done. Remove from oven, and let cool a bit in tinfoil.
3. Meanwhile, chop garlic and parsley finely.
4. Remove tinfoil. Split the eggplant in half and begin to scoop its flesh out into a big bowl, taking care not to get any skin (if any skin gets in, just remove it). Now, this step is important, and this is what will keep your baba ghanoush from being bitter and smoky - remove the big bunches of eggplant seeds from your bowl. Toss and separate eggplant flesh with a fork, ensuring all the big strands are separated.

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