Baba Ghanoush with Sunflower Seed Butter

Name: Baba Ghanoush with Sunflower Seed Butter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 large Eggplant; 2 tablespoons Sunflower Seed Butter; 2 cloves Garlic; 2 tablespoons Lemon Juice; 2 tablespoons Olive Oil; 1/2 teaspoon Salt; 2 tablespoons Fresh Parsley; 1 assortment Assorted Vegetables

A creamy and smoky eggplant dip made with sunflower seed butter instead of tahini for a soy-free option. Served with fresh vegetables for dipping.

15m prep + 40m cook4 servings

SOY-free

150 cal|4g protein|10g carbs|10g fat|4g fiber

Ingredients

1 large Eggplant
2 tablespoons Sunflower Seed Butter
2 cloves Garlic
2 tablespoons Lemon Juice
2 tablespoons Olive Oil
1/2 teaspoon Salt
2 tablespoons Fresh Parsley
1 assortment Assorted Vegetables

Instructions

1Preheat oven to 400°F (200°C).
2Pierce the eggplant several times with a fork. Roast for 30-40 minutes, or until the skin is blackened and the eggplant is very soft.
3Let cool slightly, then peel the skin off the eggplant.
4In a food processor, combine the eggplant pulp, sunflower seed butter, garlic, lemon juice, olive oil, and salt.
5Process until smooth.
6Stir in the fresh parsley.
7Serve with assorted vegetables such as carrots, cucumbers, and bell peppers for dipping.

Substitutions

Tahini → Sunflower Seed Butter

SOY

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.