Low FODMAP Baba Ganoush
Smoky roasted eggplant dip with tahini and lemon. A Middle Eastern classic made FODMAP-friendly without garlic.
Instructions
- 1
Preheat oven to 450°F (230°C) or prepare grill.
- 2
Pierce eggplants several times with a fork.
- 3
Place directly on oven rack over a baking sheet.
- 4
Roast for 40-45 minutes, turning halfway, until completely collapsed.
- 5
Alternatively, char on grill for smokier flavor.
- 6
Let eggplants cool until handleable.
- 7
Cut in half and scoop out flesh, discarding skin.
- 8
Drain excess liquid from eggplant flesh.
- 9
Add eggplant to food processor with tahini, garlic-infused oil, lemon juice, cumin, and paprika.
- 10
Pulse until chunky or process until smooth, based on preference.
- 11
Season with salt to taste.
- 12
Transfer to bowl, drizzle with olive oil, and garnish with parsley.
FODMAP Notes
Eggplant is low FODMAP at 1 cup per serving when well-drained. This recipe uses no garlic - garlic-infused oil provides the flavor safely. Tahini and lemon are both FODMAP-friendly.
Tips
- 💡 Char on gas burner for authentic smoky flavor
- 💡 Drain eggplant well to avoid watery dip
- 💡 Let cool completely before processing
- 💡 Keeps better when made slightly chunky
Recipe Notes
Baba ganoush brings smoky, creamy eggplant flavor to your table. The key is getting good char on the eggplants - this creates that signature smoky taste that makes the dip irresistible.
Substitutions
- Tahini: Greek yogurt (if tolerating lactose-free)
- Oil: Sesame oil for extra nuttiness
- Garnish: Toasted pine nuts
Storage
- Refrigerator: Keeps 4-5 days
- Best: Serve at room temperature
FODMAP Stacking Note
One serving (about 1/3 cup) is low FODMAP. Eggplant is generally well-tolerated.
Related Recipes
- Low FODMAP Hummus
- Low FODMAP Mediterranean Salad
- Low FODMAP Moroccan Halibut