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Low FODMAP Baba Ganoush (Eggplant Dip)
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Low FODMAP Baba Ganoush (Eggplant Dip)

Oven roasted eggplant is combined with tahini, garlic-infused oil and topped with smoked paprika in this Low FODMAP Baba Ganoush (Eggplant Dip) recipe.
Course Appetizer, Snack
Cuisine Mediterranean
Keyword eggplant, garlic oil, gluten-free, low-fodmap, tahini, vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 (2 tablespoons each)

Ingredients

  • 1 medium eggplant
  • 2 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon FODY Garlic-Infused Oil
  • 1 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon extra virgin olive oil (or more garlic-infused oil)
  • smoked paprika
  • fresh chopped parsley

Instructions

  • Heat oven to 400 degrees F. Wash eggplant. Cut a shallow slit down one side of eggplant. Place in a baking dish. Place eggplant on lower oven rack and bake 40 minutes. Move to upper oven rack and bake 5 to 10 minutes more to char the skin.
  • Let eggplant cool until easy to handle. Peel the skin off and discard.
  • Place the eggplant flesh in a food processor. Add the tahini, lemon juice, garlic-infused oil, salt and red pepper flakes. Pulse until smooth.
  • Pour into a serving dish, drizzle with the EVOO and sprinkle with the smoked paprika and parsley. Serve with your favorite low-FODMAP crackers, chips, and/or veggies. Remember that a low-FODMAP serving size is two tablespoons!