Baba Ghanoush (Low FODMAP, SCD, Vegan)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- salt to taste
- 1/2 teaspoon cumin
- 1 teaspoon sweet paprika
- 2 medium eggplants
- 2 tablespoons unsalted tahini
- 1/4 cup fresh lemon juice + more as needed (i like santa c
- 1 teaspoon + 2 tablespoons olive oil divided
- pinch cayenne (optional)
- Carbohydrate 7.98435 g
- Cholesterol 0 mg
- Fat 0.3089084375 g
- Fiber 4.76306575965881 g
- Protein 1.4341328125 g
- Saturated Fat 0.05309984375 g
- Serving Size 1 1 Serving (138g)
- Sodium 438.967 mg
- Sugar 3.22128424034119 g
- Trans Fat 0.09333425 g
- Calories 34 calories
Preheat oven to 400 degrees Fahrenheit.Prepare a baking sheet by covering with a sheet of parchment paper (makes for easy clean up).Use your hands to slather skin of cleaned & dried eggplants with approximately 1 teaspoon olive oil. Place on parchment-lined baking sheet.Once preheated, place whole eggplants in oven and allow to roast for 30 minutes.In a food processor, add tahini and process until whipped (about 1 minute).Remove eggplants from oven and allow to cool slightly or until they can be handled by touch.Cut eggplants into fourths and transfer to food processor.Add remaining ingredients (lemon juice, 2 T olive oil, sweet paprika, cumin, cayenne, and salt) and process until smooth and creamy, scraping down sides with a rubber spatula.Taste test and adjust seasonings as needed.Transfer to a serving bowl and enjoy!
