Description
This creamy and flavorful Baba Ganoush Without Tahini is a perfect vegan dip, bursting with smoky roasted eggplant and peppers, tangy lemon juice, and fresh parsley. It’s a simple yet delicious recipe that’s quick to make and perfect for serving with crackers or vegetables as a snack or appetizer.
Ingredients
Units
Scale
- 4 eggplants (about 2 pounds)
- 2 red bell peppers
- 3 green peppers
- 3 cloves garlic, finely minced
- 3 tablespoons chopped parsley
- 1/4 cup lemon juice
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Vegetables: Prick the eggplants randomly in a few places using a fork. Place the peppers and eggplants on an oven tray.
- Roast the Vegetables: Roast the peppers and eggplants for about an hour, checking after 30 minutes for the peppers. The eggplants should be tender and easy to pierce with a knife. After about 40 minutes, check the eggplants. Once the knife can be easily inserted, remove them from the oven.
- Peel the Vegetables: Peel the peppers and eggplants, leaving some skin for extra flavor. The skin adds a smoky note to the dip.
- Mash the Vegetables: Mash the peeled eggplants and peppers with a fork in a bowl.
- Combine the Ingredients: Stir in the chopped parsley, minced garlic, salt, and lemon juice.
- Serve: Transfer the mixture into serving bowls and drizzle with olive oil. Optionally, garnish with cherry tomatoes and olives for added flavor. Serve immediately.
Notes
- If you want a smoother consistency, you can use a food processor to blend the mixture instead of mashing it with a fork.
- Garnish with extra parsley or a sprinkle of smoked paprika for an added flavor boost.
Nutrition
- Serving Size: 1/4 cup
- Calories: 90
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg