Baba Ganoush (Smoky Eggplant Dip), is similar to hummus but contains FODMAP-friendly delicious roasted eggplant instead of beans! This 7-ingredient recipe for Baba Ganoush is super easy to make! Roast the eggplant on meal prep day have this dip ready to add to a Mezze platter, sandwich wraps or glow bowls, such as Mediterranean Glow Bowl. It has a super creamy texture with a mild smoked flavor plus hint of sesame.
Baba Ganoush (Smoky Eggplant Dip) is great alternative to hummus for snack time. And since it is whole food based, consider using it as a condiment over cooked veggies, tofu steaks, or rice. Makes a great replacement for oil-based dressings and dips and count 3 more plants.
Eggplant is a wonderful, underused low-FODMAP vegetable. It reaches its peak season at the end of summer, however is available year-round in produce sections of your supermarket. There are a number of varities of eggplant, too. I used a classic dark Globe eggplant, but feel free to try any variety of eggplant for this dip! Tahini is low-FODMAP up to 2 tablespoons, the amount used in the entire batch of Baba Ganoush, making single servings of it well below the FODMAP threshold.
Traditionally, Baba Ganoush is mashed by hand, but I like a creamier texture, so I put this through the food processor. Also, feel free to grill the eggplant instead of roasting it in the oven. Just split it in half lengthwise and grill over low heat until tender and collapsing beneath the skin.
If you make this vegan, gluten-free, low-FODMAP recipe, please give it ⭐️⭐️⭐️⭐️⭐️ five stars and post a comment. We would love to hear from you and so would other readers!
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