This baba ganoush dip made without tahini is a classic addition to any mezze platter. Smokey eggplant is blended with bright lemon, zesty garlic, and a creamy base for a silky roasted eggplant dip that is perfect with vegetables, pita bread, or just a spoon! All simple ingredients, and minimal effort with a few basic steps!
What Is Baba Ganoush
Baba Ganoush is a traditional Levantine appetizer dip. Traditionally, this Middle Eastern dip is made with roasted eggplant, lemon, olive oil, and tahini.
There are regional variations of this delicious dip that have different ways of preparing it, like this recipe that uses mayonnaise as the base.
Baba ganoush is sometimes known as baba ghanoush or baba ghanouj.
Why You'll Love This Recipe
- A great make-ahead appetizer: This dip gets even better as it sits in the refrigerator. If you are thinking of making this for a dinner party or if you are entertaining, this make-ahead recipe is a time saver!
- Full of flavor: While there are minimal ingredients in this dip, it is full of fresh, bright, and zippy flavors, which we all know and love in Mediterranean cooking.
- Great substitute for recipes with tahini: If you do not cook traditional Middle Eastern or Mediterranean recipes often, you may not have many uses for tahini. There is no need to run out and get some for this recipe either!
Ingredient Notes
- Eggplant: A regular eggplant, sometimes labeled as Italian eggplant, is perfect for this recipe since it has fewer seeds. You can use a large eggplant or two medium eggplants. Avoid using Japanese eggplants, or smaller Indian eggplants, for example, as the flavor and texture are different. This will yield a different result.
- Mayonnaise: As there are few ingredients in this baba ganoush, you will want to use your favorite mayonnaise. Full-fat mayonnaise is the best option to give the dip a rich and creamy texture and taste which you want in a creamy eggplant dip.
- Sour cream: Sour cream is not traditional in baba ganoush, but I like to include it with the mayonnaise base for some added lightness and tang. I recommend using full-fat sour cream, as the lower-fat versions have a thinner, watery consistency.
- Fresh lemon: I recommend using fresh lemon juice for this recipe, to add to the bright flavor of the dip. Bottled lemon juice can be a little bit bitter or muted.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Sour cream: You can substitute it with Greek yogurt if you prefer. Because Greek yogurt is thick, you can use either full-fat or light yogurt.
- Fresh garlic cloves: You can use garlic powder, or roasted garlic if you prefer a more mellow taste. Baba ganoush is the perfect dip for garlic lovers though, so fresh is always best.
Variations
- Tahini paste: While this recipe was developed to omit sesame tahini, you can always add some if you like. It will add a delicious, nutty flavor to the dip, that is commonly in an authentic baba ganoush recipe.
- Spicy: Add some Calabrian chili paste or sriracha for a spicy twist.
- Dairy-free: Omit the sour cream and use all mayonnaise for a dairy-free version of this eggplant dip.
- Vegan: Use your favorite vegan mayonnaise, and leave the sour cream out, to make this dip vegan-friendly.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Using a fork, pierce the eggplant all around the skin. [photo 1]
Place eggplants in an air fryer basket, and air fry for 30 minutes (or until softened) at 375°F. Remove the charred eggplants from the air fryer basket and transfer them to a flat surface to cool.
Very carefully slit the eggplant down the middle to let the steam escape, and let the eggplant continue to cool for 5-10 minutes. [photo 2]
Once the eggplant is at room temperature or completely cool, scoop the cooked eggplant meat out of the charred skin. [photo 3]
Add the eggplant to a food processor with the remaining ingredients, and pulse until you have your desired consistency. [photo 4]
Serve the dip with a drizzle of olive oil on top and fresh parsley to garnish.
Expert Tips
Other ways to grill eggplant: If you do not have an air fryer, you can char the eggplant over a gas stove, open flame, or a barbecue. This will give you a stronger smoky flavor which is traditional to baba ganoush. If you are using a gas burner, use tongs to rotate the eggplant frequently to avoid burning and making your kitchen smokey.
Oven cooking: You can roast the eggplant in the oven on a baking sheet for 1 hour at 375°F.
Signs the eggplant is done: The eggplant should be extremely soft to the touch, and the skin should look shriveled when removed from the air fryer.
If you do not have a food processor: Add the eggplant meat to a large bowl with the other ingredients. Mash the ingredients in the mixing bowl with a potato masher until you have a creamy dip. Be sure to mince the garlic before adding to the mixing bowl.
Make Ahead & Storage
- You can make this dip up to 3 days in advance. Blend the ingredients and store the dip in an airtight container in the fridge.
- Alternatively, you can roast the eggplant and scoop the meat out in advance. You can refrigerate up to 4 days in advance or freeze the eggplant in a freezer bag for up to 6 months. Defrost before making the dip and strain it so there is not too much liquid.
- Store leftover dip in an airtight container in the fridge for up to 3 days.
Serving Suggestions
- Appetizer: Serve this baba ganoush dip with homemade naan triangles, pita chips, or warm pita wedges. This dip goes perfectly on a mezze platter with harissa hummus, spicy Greek feta dip, crazy jalapeno feta dip, and easy dill tzatziki dip. This dip is great for fresh veggies, including cucumber slices, carrots, and grape tomatoes.
- Mains: This dip goes perfectly with your favorite Mediterranean main dishes, including shish tawook skewers, homemade pork souvlaki, and Lebanese chicken shawarma.
- Sides: Every side needs some dip. You'll love this roasted eggplant dip with sides like spicy batata harra, air fryer hasselback potatoes, or spicy Greek saucy potatoes.
Recipe FAQs
Baba ganoush is made with roasted eggplant, whereas hummus is made with chickpeas. Both make delicious additions to a mezze platter or spread.
I do not recommend freezing baba ganoush. You can freeze the roasted eggplant ahead of time, and defrost before making the dip. Because of the dairy content of the dip, it will likely not defrost to an ideal consistency.
It is important to roast your eggplant long enough. If you undercook the eggplant, you will get a bland, raw flavor instead of the sweet smokiness you need for this dip.
More Sauce & Condiment Recipes
Baba Ganoush without Tahini (Roasted Eggplant Dip)
Equipment
Ingredients
- 2 Eggplants - medium-sized [or 1 large eggplant]
- ¾ cup Mayonnaise
- ¼ cup Sour cream - full fat
- 3 cloves Garlic
- 1 Lemon - juiced
- Salt - to taste
Instructions
- Using a fork, pierce the eggplant all around the skin.2 Eggplants
- Place eggplants in an air fryer basket, and air fry for 30 minutes (or until softened) at 375°F. Remove the charred eggplants from the air fryer basket and transfer them to a flat surface to cool.
- Very carefully slit the eggplant down the middle to let the steam escape, and let the eggplant continue to cool for 5-10 minutes.
- Once the eggplant is room temperature or completely cool, scoop the cooked eggplant meat out of the charred skin.
- Add the eggplant to a food processor with the remaining ingredients, and pulse until you have your desired consistency.¾ cup Mayonnaise, ¼ cup Sour cream, 3 cloves Garlic, 1 Lemon, Salt
- Serve the dip with a drizzle of olive oil on top and fresh parsley to garnish.
✱Recipe Notes
- Other ways to grill eggplant: If you do not have an air fryer, you can char the eggplant over a gas stove, open flame, or a barbecue. If you are using a gas burner, use tongs to rotate the eggplant frequently to avoid burning and making your kitchen smokey.
- Oven cooking: You can roast the eggplant in the oven on a baking sheet for 1 hour at 375°F.
- Signs the eggplant is done: The eggplant should be extremely soft to the touch, and the skin should look shriveled when removed from the air fryer.
- If you do not have a food processor: Add the eggplant meat to a large bowl with the other ingredients. Mash the ingredients in the mixing bowl with a potato masher until you have a creamy dip. Be sure to mince the garlic before adding to the mixing bowl.
Marlynn says
Such a fantastic flavorful dip! So good with naan or veggies.
Jo says
Incredibly delicious!! This dip recipe worked great for me.YUM!
Heather Johnson says
omg - yum! i love anything Mediterranean- I've tried baba ganoush a few times and can't wait to make my own!
Megan says
Oh I don't like the tahini in baba ganoush, so this is perfect! Thank you for sharing!
Kathy says
This was a great spring board to add fresh grated parmesan and I doubled the garlic because I roasted a bulb with the eggplant in my oven.!! Thanks for a delishious and easy recipe. We served it with warmed Asiago bread!
Sunena Anand says
That sounds delicious, Kathy! So glad you enjoyed it 🙂
Beth says
This looks amazing! I know this recipe is an appetizer but I could eat this as a meal! Yum!
Punita says
If you do not like raw garlic then when you roast the eggplant just poke the garlic cloves into the eggplant .....great flavour
Sydney says
Could you do all mayo? I don't eat any dairy other than butter. Thanks : )
Sunena Anand says
Hi Sydney! You could definitely use all mayo, but I recommend adding in a little bit more lemon to compensate for the tang that sour cream would add. Let me know if you try it out! 🙂
Diane Gerrelyn Conte says
I added some fresh dill, parsley, and white pepper.
Sunena says
Sounds delicious - glad you enjoyed it! 🙂