Courtesy of our friend Molly Pelletier at FLORA Nutrition, this delicious eggplant dip will quickly become a holiday favorite for your family! Grab some fresh veggies and gluten-free pita bread and dig in.
Low FODMAP Baba Ganoush
eggplant, 2 lbs
tahini, 3 tbsp
garlic-infused olive oil, 2 tbsp
fine grain salt, 1 tsp
lemon juice, 1 tbsp
gourmend garlic scape powder, 1 tsp
fresh dill, ⅓ cup chopped
dried thyme, 1 tsp
dried sumac or za’atar seasoning, 1 tsp
chopped fresh dill, 1 tbsp (for garnish)
Preheat oven to 475 F. Create small punctures all over the eggplant using a knife. Place the eggplant on a baking sheet lined with foil or parchment. Cook the eggplant for 25-30 minutes, turning it every 10 minutes until it achieves a charred appearance and feels squishy to the touch.
Allow the eggplant to cool, then scoop out the charred flesh from the skin. Finely dice the eggplant either by hand or using a food processor, discarding the skin.
In a blender, combine together the eggplant, tahini, fresh dill, dried thyme, dried sumac/za’atar, lemon juice, olive oil, salt, and pepper. Blend until fully combined.
Serve chilled or warm. When serving, transfer it to a bowl, drizzle with olive oil, and garnish with fresh dill, flaky salt, and za’tar seasoning.