Baba Ganoush without tahini recipe

Moorish Cashew Nut Baba Ganoush without Tahini

This might just be the easiest and tastiest way to eat aubergines.  It will take you just 50 minutes to make this easy Baba Ganoush without Tahini but I guarantee you’ll want to make it again.   This easy recipe for baba ganoush uses cashew nuts rather than the traditional baba ganoush recipes using tahini because I can rarely get tahini and so I use what I can get.  This cashew nut baba ganoush is just as tasty and is quick and easy to make. 

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Most of the time needed in this recipe for baba ganoush without tahini is to roast the aubergines, and while they’re cooking you deal with the other simple ingredients.   I’ve based the recipe around a single aubergine, so if you want to make double, just double it up!

Ingredients

Ingredients are per aubergine.  This recipe using one aubergine serves two people.

  • 1 Aubergine
  • 2 tbsp Olive Oil
  • Salt (about 1 tsp)
  • ½ Lemon
  • 25 g cashew nuts
  • 1 garlic clove
  • ¼ tsp of Paprika*
  • ½ tsp of cumin seeds*

I use the same amount again of paprika and cumin seeds sprinkled over the top to serve.

Equipment Need to Make Cashew Nut Baba Ganoush

Most of this equipment is referenced in our kitchen essentials list which you can find here.

How to Make Cashew Nut Baba Ganoush

Preheat the oven to 160 degrees fan.

Cut the aubergine in half and remove the stalk

Prick the flesh of the inside of the aubergine with a fork 10 times or so on each side.

Sprinkle salt on the aubergine and then drizzle 1 tbsp of the olive oil over the flesh.

cashew nut baba ganoush roasting aubergines

Place on a baking tray and roast for 40 minutes.  I tend to check the aubergines after 30 mins and drizzle a little more olive oil at that time.

Meanwhile, place the cashew nuts in a bowl and cover with water, soak for 20 minutes and then drain.

Peel the outer skin off the garlic and crush with the blade of your chefs’ knife.

Blend the soaked cashew nuts with the crushed garlic clove, the juice of your ½ lemon, and the remaining 1 tbsp of olive oil.

When the aubergine is roasted wait 10 minutes or so for it to cool, then using a spoon scoop out the flesh and discard the skins.  (put them in your compost bin!)  You can either blend all of it smooth or try this.  Add ¾ of the aubergine flesh to the blender and blend until smooth.  Mash the remaining ¼ aubergine flesh in a bowl – this will add some texture – but not too much – to your cashew nut baba ganoush.

Mix the blended concoction and your mashed aubergine.

Sprinkle paprika and cumin seeds over the top to serve.

cashew nut baba ganoush without tahini

Storing Cashew Nut Baba Ganoush

If you’re not eating it immediately, then store it in an airtight container in the fridge for up to 3 days.

Serving and Eating Baba Ganoush

We eat Baba Ganoush with any type of flatbread.  This Levantine dip is Moorish on its own, but I also love it coating a slice of Armenian Lavash flatbread with a thick spread of it, then filling the flatbread with salad leaves, chopped tomato, red peppers, cucumber, and celery to create a Moorish tasty, filling wrap.

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