Baba Ghanoush (Smoked Eggplant Dip)
A smoky and flavorful eggplant dip, perfect with pita bread or raw vegetables. This recipe uses smoked eggplant for enhanced flavor and substitutes tahini with sunflower seed butter for those with soy allergies.
15m prep + 45m cook6 servingsSafety: 95/100
SOY-free
150 cal|4g protein|10g carbs|11g fat|4g fiber
Ingredients
- 2 medium Eggplant
- 3 tablespoons Sunflower Seed Butter
- 2 cloves Garlic
- 2 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Smoked Paprika
Instructions
- 1Preheat your grill or broiler to medium-high heat. Poke the eggplants several times with a fork.
- 2Grill or broil the eggplants until the skin is blackened and the eggplant is very soft, about 30-45 minutes, turning occasionally.
- 3Let the eggplants cool slightly, then peel off the skin and discard. Place the flesh in a colander to drain excess liquid.
- 4In a food processor, combine the eggplant flesh, sunflower seed butter, garlic, lemon juice, olive oil, salt, pepper, and smoked paprika (if using).
- 5Process until smooth. Adjust seasoning to taste.
- 6Serve with pita bread or raw vegetables.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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