Low FODMAP Baba Ganoush
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
Rated 5.0 stars by 1 users
Servings
12-16
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
-
eggplant, 2 lbs
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tahini, 3 tbsp
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garlic-infused olive oil, 2 tbsp
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fine grain salt, 1 tsp
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lemon juice, 1 tbsp
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gourmend garlic scape powder, 1 tsp
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fresh dill, ⅓ cup chopped
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dried thyme, 1 tsp
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dried sumac or za’atar seasoning, 1 tsp
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chopped fresh dill, 1 tbsp (for garnish)
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.