Creamy Vegan Baba Ganoush Dip (FODMAP Friendly)
This vegan baba ganoush recipe is flavourful, easy, and Low FODMAP - PLUS it's only 5 ingredients! Perfect for dipping carrots & cucumbers!
Servings: 4
Ingredients
- 1 medium eggplant
- 2 tbsp tahini low FODMAP at 1 tbsp portions
- Juice of 1 lemon 2-3 Tbsp
- ½ tsp salt plus extra for removing liquid from eggplant
- 2 tbsp olive oil plus extra for drizzling on eggplant
Instructions
- Preheat oven or BBQ to 400 °F.
- Wash eggplant and slide in 1/4 inch slices. Sprinkle with salt liberally on both sides, and rest in a colander for 10 minutes.
- After 10 minutes, dust off salt and gently press the water out of the eggplant, then drizzle with olive oil.
- Place eggplant on the BBQ or roast in oven until soft and charred (will only char on BBQ)
- Let eggplant cool, and when chilled peel off the outside skin and place the inside flesh in a large food processor.
- Add tahini, lemon juice, salt and olive oil to the food processor and blend until smooth.
- Serve with your favorite low FODMAP pita bread, or veggies.
Notes
Play with flavour: add a dash of liquid smoke for that extra smoky flavour that lends so well to traditional baba ganoush. For some heat try a couple dash of hot sauce or dry cayenne pepper.
Tips and tricks: I love using this as a spread on sandwiches or wraps. It is also an excellent dipping sauce for pita bread, crispy falafels, and of course fresh veggies!