This roasted eggplant dip or baba ganoush made without tahini is a classic addition to any mezze platter. Smokey eggplant is blended together with bright lemon, zesty garlic, and a creamy base for a silky dip that is perfect with vegetables, naan triangles, or just a spoon! No fancy ingredients required, and minimal effort too!
What Is Baba Ganoush
Baba Ganoush is a traditional Leventine appetizer dip. Traditionally, the dip is made with roasted eggplant, lemon, olive oil, and tahini. There are, of course, regional variations of this delicious dip.
I have always been completely obsessed with baba ganoush, but my obsession grew when I tried a creamy version of the dip at a popular Kosher restaurant. Their baba ganoush was mayonnaise based, and was quite honestly one of the best versions of this dip that I have ever had. My version, is a homemade guesstimate, based off of that recipe.
Why This Recipe Works
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 flavour! While there are minimal ingredients in this dip, it is full of fresh, bright and zippy flavours, which we all know and love in Mediterranean cooking
Great substitute for 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!
- Eggplant: I used a regular eggplant for this recipe. I would shy away from other varieties, such as Japanese eggplants, or smaller Indian eggplants, for example, as the flavour 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 favourite mayonnaise. Feel free to use a light or low-fat mayonnaise if you prefer, as long as you like the way it tastes.
- 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 consistency.
- Fresh lemon: I recommend using a fresh lemon for this recipe, to add to the bright flavour of the dip. Bottled lemon juice can be a little bit bitter or muted. In a pinch, use what you have!
- Fresh garlic
A full list of ingredients with measurements is located on the recipe card, below.
Prep Work Before Cooking
Collecting all your 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.
Place the eggplant in an air fryer basket, and air fry for 30 minutes at 375°F. The eggplant should be extremely soft to touch, and the skin should look shrivelled. Remove the eggplant from the air fryer basket and transfer to a flat surface. Very carefully slit the eggplant down the middle to let the steam escape, and let the eggplant cool for 5-10 minutes.
Once the eggplant is warm/cool to touch, scoop out the meat of the eggplant. Add the eggplant to a food processor with the remaining ingredients, and pulse until you have your desired consistency.
Serve the dip with a drizzle of olive oil on top.
If you don't want to use an air fryer, you can also char the eggplant over a gas burner or a barbecue. This will give you an even smokier flavour
If you prefer, you can also roast the eggplant in the oven, for 1 hour at 375°F.
- Sour cream: You can substitute with Greek yogurt if you prefer. Because Greek yogurt is thick, you can use either full fat or light yogurt.
- Fresh garlic: You can use garlic powder, or roasted garlic if you prefer a more mellow taste.
- Tahini: While this recipe was developed to not need tahini, you can always add some if you like. It will add a delicious, nutty flavour to the dip.
- Spicy: You can add in some Calabrian chilli paste or sriracha for a spicy twist!
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
Make Ahead & Storage
Make Ahead Instructions
You can make make this dip up to 3 days in advance. Blend the ingredients together, and store 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 prior to making the dip.
Store leftover dip in an airtight container for up to 3 days, in the fridge.
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 prior to making the dip. Because of the dairy content of the dip, it will likely not defrost to an ideal consistency.
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This recipe was originally published in January, 2021. It was updated in May, 2022 to include process shots, detailed instructions and tips for making the best baba ganoush dip every single time!
Roasted Eggplant Dip (No Tahini!)
- 1 Eggplant medium-sized
- ½ cup Mayonnaise
- ¼ cup Sour cream full fat
- 2 cloves Garlic
- 1 Lemon juiced
- Salt to taste
- Prep: Using a fork, pierce the eggplant all around the skin.1 Eggplant
- Roast: Place the eggplant in an air fryer basket, and air fry for 30 minutes at 375°F. The eggplant should be extremely soft to touch, and the skin should look shrivelled. Remove the eggplant from the air fryer basket and transfer to a flat surface. Very carefully slit the eggplant down the middle to let the steam escape, and let the eggplant cool for 5-10 minutes.
- Blend: Once the eggplant is warm/cool to touch, scoop out the meat of the eggplant. Add the eggplant to a food processor with the remaining ingredients, and pulse until you have your desired consistency.1 Eggplant, ½ cup Mayonnaise, ¼ cup Sour cream, 2 cloves Garlic, 1 Lemon, Salt
- Food processor
- Gas burner / BBQ: You can also char the eggplant over a gas burner or a barbecue. This will give you an even smokier flavour. Use a pair of heat-proof tongs to turn the eggplant as it chars. If you are using a gas burner, I recommend using a small rack over the flame.
- Oven: You can also roast the eggplant in the oven, for 1 hour at 375°F.