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Safe Plated
Baba Ghanoush with Sunflower Seed Butter — allergy-safe recipe by Safe Plated

Baba Ghanoush with Sunflower Seed Butter

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 servingsSafety: 95/100
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

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

Substitutions

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