• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Healthy Side Dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Appetizer Recipes

    Published: Sep 15, 2022 · This post may contain affiliate links.

    Baba ganoush without tahini {GF, keto}

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    This easy baba ganoush without tahini uses 5-ingredients: eggplant, yogurt, parsley, garlic and lemon for a flavorful, yet allergen-friendly take on the beloved Middle Eastern dip.

    If you prefer a more traditional Lebanese baba ganoush recipe, head on over!

    Jump to:
    • This easy baba ganoush without tahini uses 5-ingredients: eggplant, yogurt, parsley, garlic and lemon for a flavorful, yet allergen-friendly take on the beloved Middle Eastern dip.
    • In search of Israeli Baba Ganoush
    • Discovering eggplant yogurt dip
    • What is Baba Ganoush?
    • Eggplant dip, without tahini
    • Why you should try this roasted eggplant dip without tahini?
    • Ingredients
    • Equipment
    • How To Make Baba Ganoush with yogurt
    • Storage
    • Substitutions
    • Variations
    • Top Tips
    • What to eat with baba ganoush:
    • Pin for Later!
    • Recipe
    serving bowl with baba ganoush no tahini

    In search of Israeli Baba Ganoush

    As you make your way through an Israeli supermarket, your eyes are assaulted by colourful sales signs, gigantic tubs of pickles by-the-weight, and racks of fresh, fragrant spices. The colour scheme is akin to that of IKEA - a lot of white and yellow, with splashes of strategically-placed green, red and blue.

    Whether due to smart government legislation, or mere chance, produce is laid out in the front of the store, though the wares are often pricier and far less fresh than those at the souk.

    In further display of the country's supposed commitment to healthy eating, sodas are at the back of the store, overstocked and overpriced. Between them lie the ubiquitous aisles of coffee, pasta and other dry goods, a no-man's-land of pantry items that one must wander through in complete confusion if they hope to get to the staples of an Israeli diet: milk, yogurt, hummus.

    And this is where you must head to find Israeli baba ganoush, the inspiration for this baba ganoush recipe without tahini.

    tahini free baba ganoush in a bowl

    Discovering eggplant yogurt dip

    It is in this corner, in the back of the store, behind the chips and by the soda racks, that Israelis usually shell out most of their grocery money. Like most denizens of the Middle East, Israelis also have an inordinate appreciation for hummus, tahini, and similar cold condiments.

    Slathered on chicken schnitzel, eaten alongside grilled meats, or shoved into a pita with falafel or shawarma, salads and condiments have a recurring guest role in most Israeli meals, whether eaten at home or on the go.

    These neatly labeled and artfully branded packages are nothing to scoff at; in fact, they are often the only binding agent between the world of adults and kids, when at least everyone can agree on the necessity of hummus.

    What brand of baba ganoush to buy remains another issue altogether.

    bowl with no tahini baba ganoush, surrounded by herbs

    What is Baba Ganoush?

    Baba ghanoush, baba ganouj, baba ghanouj or baba ganoush - they are all the same dish!

    But what is baba ganoush, you ask? Like zaalouk, baba ganoush is a Middle Eastern dip of smoked eggplant. It usually relies on tahini to soften the eggplant's strong flavors.

    But what if you have a sesame allergy? Or you just don't like tahini?

    That's how my family discovered this yogurt-based, easy baba ganoush recipe without tahini.

    bowl with no tahini baba ganoush, lemon and cucumber

    Eggplant dip, without tahini

    As recent newcomers, it took my family time to come around to the presence of pre-packaged pails of hummus, matbucha (a kind of Middle Eastern spicy salsa) and liver-flavoured zucchini, which continued to baffle me for more years than I'd care to admit.

    Ever suspicious of anything that wasn't made at home, under strictly controlled conditions and with no chance of diphtheria, my parents had a strict embargo against store-bought salads during our first few years.

    Red cabbage in mayonnaise became our entry drug, the closest condiment to the mayo-laden salads of the Russian dinner table. Then followed hummus and Turkish pepper salad. Tahini remained banned.

    But one of the last salads to break the Eastern front of the Prints family was Lebanese baba ganoush. There was just something odd about this salad's sponginess, the smokiness, and the presence of a creamy substance that wasn't actually cream.

    My tongue hurt each time I had too much of it, a stern reminder not to indulge in foods beyond the creamy, mayonnaise-y, inoffensive realm of bland Russian food.

    But then, I grew up. I tried baba ghanoush in pitas with singed veggie dogs, burning-hot right off the grill; I slathered it on frumpy boiled potatoes, and discovered the sharp tang of this salad was just what the tuber needed; I liked it on sourdough bread with a bit of hummus and pickles, making each bite a zesty, smoky, creamy feast.

    But the real revelation came when I learned to make it myself, from good, fresh eggplants, and with full control over the amount of garlic (loads), lemon juice (tons), and yogurt in place of tahini (just a bit) that I put in.

    And so, this baba ganoush recipe without tahini was born.

    baba ganoush without tahini on the table

    Why you should try this roasted eggplant dip without tahini?

    If you have been a baba ghanoush hater for most of your life, try my take on it. This simple baba ganoush (no tahini!) recipe is:

    • Authentic - it was inspired by Israeli baba ganoush recipes
    • Fast and easy to make
    • 5 ingredients only
    • Adaptable to your taste
    • Gluten-free
    • Tasty
    • Keto - just use full fat Greek yogurt
    • Freezer-friendly
    • Can be made vegan (just use vegan yogurt - more on this later)
    baba ganoush without tahini in bowl with lemon and cucumber

    You May Also Like These Eggplant Recipes:

    • Baba ganoush without tahini {GF, keto}
    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • Roasted eggplant salad duo (zaaluk and tomato-basil eggplant caviar) {V, GF, Paleo}
    • Eggplant Grilled Cheese With Yemenite Green Hot Sauce That Will Have You Drooling
    chopping parsley on chopping board

    Ingredients

    You need the following ingredients to make my baba ganoush recipe without tahini:

    • Eggplant - as the main ingredient in this smoked eggplant dip, this is important. Choose firm, glossy eggplant with a green fresh top and without any blemishes. 
    • Yogurt - you can use any unsweetened yogurt you like - Greek, low fat, or vegan yogurt of any kind.
    • Lemon juice - fresh is best, but bottled lemon juice is also fine
    • Garlic - crucial to giving this tahini-free baba ghanoush its flavor
    • Parsley - another important building block. You can also use cilantro

    Equipment

    • Oven
    • Baking sheet
    • Chef's knife
    • Big mixing bowl
    eggplant roasting on barbecue

    How To Make Baba Ganoush with yogurt

    Preheat oven to 400F on the grill setting. Prick each eggplant a few times with a fork, and wrap in tinfoil (each eggplant in its own tinfoil wrap).

    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.

    Meanwhile, chop garlic and parsley finely.

    opening eggplant on cutting board

    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.

    adding yogurt, herbs and garlic to eggplant baba ganoush

    When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, and salt. Reserve yogurt or tahini until later. Taste and adjust flavours; your dip should be zesty and garlicky, but not too salty. When you're happy with the flavour, add the yogurt or tahini; both will mellow out the flavour a bit, but yogurt will give it a nice tang. Taste again, and adjust flavours - I usually find I have to add a bit more salt.

    Serve as a topping for boiled or baked potatoes, with veggie burgers, meat (if that's your thing), or just plain ol' pitas.

    eggplant roasting on barbecue

    How to make baba ghanoush on the grill?

    You can grill your eggplant on an open gas flame, or better yet, a charcoal BBQ for the best results.

    Pro Tip: Fire up the charcoal BBQ and roast a bunch of eggplants in one batch. Remove the skin, and freeze their flesh. Then you make traditional Lebanese baba ghanoush, this tahini-free baba ganoush and zaalouk all year round!

    adding yogurt, herbs and garlic to eggplant baba ganoush

    Storage

    Freshly made, this baba ganoush with yogurt recipe will keep in the fridge for 1 week.

    It can also be frozen for up to 6 months. 

    close up of bowl with baba ganoush

    Substitutions

    This recipe is for a gluten free baba ganoush. It is also keto.

    How to make vegan baba ganoush without tahini?

    I recommend using 1 tablespoon of cashew nuts in place of the yogurt. Soak the nuts in water for at least an hour, and then blend.

    If you follow the cashew vegan route, make sure to use nice, plump and firm eggplants with green tops. You will get a mildly smoky, but tangy salad.

    But if you follow my advice and try it with your favorite unsweetened vegan yogurt, what you will produce is a silky smooth, sharp and filling salad, with just the aftertaste of smoke.

    bringing baba ganoush without tahini to the table

    Variations

    Here are some changes you can make to this tahini-free baba ganoush recipe:

    • Smokey baba ganoush - if you have access to a gas stovetop or a charcoal BBQ, roast the eggplants over an open flame. Or you can also add ½ a teaspoon of liquid smoked to the mix.
    • Garlic-free baba ganoush - if watching the low fodmap baba ganoush, omit the garlic.
    • Lebanese recipe baba ganoush - for the more traditional take on baba ganoush, try this tahini baba ganoush recipe.
    • Pomegranate seeds, pine nuts and olive oil topping - take a page from my modern baba ganoush recipe and top your baba ganoush without tahini with pomegranate seeds, pine nuts and olive oil.
    baba ganoush without tahini in bowl with lemon and cucumber

    Top Tips

    • Don't skimp on the lemon juice! It's crucial to the tanginess of this baba ganoush recipe without tahini.
    • Make sure you remove any seeds that are in your eggplant after roasting.
    • Let your baba ganoush rest in the fridge for an hour before digging in.
    • Play around with the seasoning - you may like more or less lemon juice, parsley, garlic or even yogurt.
    • tahini-free Baba ganoush can be served room temp, or from the fridge.
    • Do not use Japanese or baby eggplants for this recipe.
    • If you like tahini, try my Lebanese baba ganoush.
    no tahini baba ganoush on chip

    What to eat with baba ganoush:

    You can serve tahini-free baba ganoush with pita bread, gluten-free lavosh crackers, or raw vegetables like carrots and cucumbers.

    It will also make a perfect pairing for veggie burgers, scrambled eggs, hot dogs (if you're not keeping kosher), or just regular old potatoes.

    You can also serve it as part of a mezze platter.

    For more Middle Eastern dip recipes:

    • Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
    • Black eyed peas masabacha with tahini, tomatoes, garlic and hot peppers {GF, V}
    • {VIDEO} Smooth garlic hummus video – Montreal Mega Mission Video II
    • Roasted eggplant salad duo (zaaluk and tomato-basil eggplant caviar) {V, GF, Paleo}

    Pin for Later!

    Recipe

    bowl with no tahini baba ganoush, surrounded by herbs

    Tangy and creamy baba ghanoush without tahini

    Ksenia Prints
    With the addition of yogurt, no tahini baba ganoush is born! Roasted eggplant is coaxed into a silky-smooth, sharp and filling dip or salad, with just the aftertaste of smoke.
    Make sure you use young, fresh eggplants, and preferably in season; an eggplant should have taut skin, firm flesh, and a green top (no mold!). Older eggplants have more seeds and therefore taste bitter.
    5 from 18 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Appetizer, dip
    Cuisine Israeli, Jewish, Middle Eastern
    Servings 8 people
    Calories 32 kcal

    Ingredients
      

    • 2 eggplants medium sized
    • 2-3 garlic cloves
    • juice of ½ - 1 lemon start with half, and add up to a whole lemon, to taste
    • a handful of chopped parsley about 1-2 Tbs
    • ½ - 1 Tb salt start with half, and add up to taste
    • 1 Tb lactose-free yogurt regular yogurt, vegan neutral yogurt, or tahini

    Instructions
     

    • 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).
    • 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.
    • Meanwhile, chop garlic and parsley finely.
    • 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.
    • When eggplant flesh is ready, squeeze out the juice of half a lemon, add garlic, parsley, and salt. Reserve yogurt or tahini until later. Taste and adjust flavours; your dip should be zesty and garlicky, but not too salty. When you're happy with the flavour, add the yogurt or tahini; both will mellow out the flavour a bit, but yogurt will give it a nice tang. Taste again, and adjust flavours - I usually find I have to add a bit more salt.
    • Serve as a topping for boiled or baked potatoes, with veggie burgers, meat (if that's your thing), or just plain ol' pitas.

    Nutrition

    Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 0.3mgSodium: 1312mgPotassium: 279mgFiber: 3gSugar: 4gVitamin A: 113IUVitamin C: 6mgCalcium: 17mgIron: 0.4mg
    Keyword cilantro, dip, eggplant, fall, garlic, gluten-free, lemon, lunch, mezze, parsley, summer, vegan option, vegetarian, yogurt
    Tried this recipe?Let us know how it was!

    More Appetizer Recipes

    • Lox and Bagel Board for Brunch
    • How to Cook Halloumi Cheese (Grilled and Fried Halloumi Recipes)
    • Colombian baked plantains recipe with guava and cheese
    • The easiest healthy air fryer plantain chips recipe

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Mom says

      August 29, 2014 at 2:05 pm

      Ksenia, you forgot to add that before the salad red carrots was salad with caviar, white or red is what we are reconciled with the annual salads and opened the door to new experiments in the supermarket!! And the rest - cool it is written !!

      Reply
    2. Dina says

      January 25, 2015 at 1:04 pm

      Nice article! I have always charred the eggplant, then baked,then made it rich with tahini and lemon and very little garlic to keep the smoky flavour at the front. I never tried to make it with yoghurt/ mayo, so I'm going to try that now. Thanks for the charming tips!
      ( also landed in Middle East, also had to decipher markets and souks and language , and well, everything! 24 years ago now. )
      I NEVER buy homous, I only make it at home.

      Reply
      • kseniaprints says

        January 26, 2015 at 9:32 am

        The yogurt is amazing - I love it. But it does tone down the smokiness,
        And good on you for never buying hummus - it is so much better made fresh! I just find that I'm too lazy most of the time... As good hummus requires quite a production. Sigh.

        Reply
    3. Alyssa says

      September 20, 2022 at 3:48 pm

      I have never tried making baba ghanoush, only had it in restaurants. Thanks for such an easy to follow recipe, really helps boost my confidence in the kitchen. It turned out great and im excited to make it again!

      Reply
    4. Emily says

      September 25, 2022 at 12:39 pm

      5 stars
      This was so delicious and so easy to make. Such a tasty and healthy snack with pita bread!

      Reply
    5. Emily says

      September 25, 2022 at 12:41 pm

      Hi Ksenia, you may want to review all the comments for this post, especially the one from Mom, in case you missed it 🙂

      Reply
    6. Colleen says

      September 29, 2022 at 4:11 pm

      5 stars
      I've always made baba ghanoush with tahini, but lots of people have allergies, so this recipe is perfect for taking along to gatherings. Thanks for sharing!

      Reply
    7. veenaazmanov says

      September 29, 2022 at 8:33 pm

      5 stars
      Your recipe sounds so easy and quick yet bursting with flavors. Yogurt makes it Silky smooth and healthier too. Cant wait to try this recipe soon.

      Reply
    8. Journa Liz Ramirez says

      September 29, 2022 at 11:27 pm

      5 stars
      Yogurt-based baba ganoush is excellent! They turned out so good and tasty. Highly recommended!

      Reply
    9. Maggie says

      September 30, 2022 at 11:02 am

      5 stars
      I had been looking for this recipe. Saw this and wanted to give it a try. it did not disappoint. We loved it! So so yummy.

      Reply
    10. Deborah says

      September 30, 2022 at 11:19 pm

      5 stars
      Such a wonderfully delicious vegan recipe. I gobbled it up and had leftovers to spare.

      Reply
    11. Katie Crenshaw says

      October 01, 2022 at 8:35 am

      5 stars
      This baba ghanoush recipe is excellent. It was my first time making it with yogurt and I loved the added richness. The flavor combination was incredible.

      Reply
    12. Amy Casey says

      October 02, 2022 at 3:08 pm

      5 stars
      Thanks so much for this recipe. I made it for one of my personal chef clients that is allergic to sesame. They absolutely loved it ~ and I did too!

      Reply
    13. Enri Lemoine says

      October 02, 2022 at 7:52 pm

      5 stars
      I love baba ghanush, and I love to make it with Japanese eggplants (my favorites), but I always make it with Tahini. I already save this recipe to give it a try. You got me with those beautiful pictures.

      Reply
    14. Chandice says

      October 03, 2022 at 12:29 am

      5 stars
      Having lived in Ukraine, I developed a love for eggplant in ragu. So I wanted to learn how to make more eggplant dishes and this was at the top of my list. Perfection, thank you so much!!

      Reply
    15. Amy Liu Dong says

      October 03, 2022 at 1:38 am

      5 stars
      This dish looks so easy and delicious. I am so excited to make this for everyone!

      Reply

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Popular

    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}
    • How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}
    • The best eggplant shakshuka, or how to make friends with breakfast

    On the social side

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Search

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Ksenia Prints At the Immigrant's Table. All rights reserved