Dairy-Free & Egg-Free Baba Ghanoush
Smoky and creamy eggplant dip, naturally dairy-free and egg-free, perfect with vegetables or pita bread.
Ingredients
- 1 large Eggplant
- 1/4 cup Tahini
- 2 cloves Garlic
- 2 tablespoons Lemon Juice
- 3 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Prick the eggplant several times with a fork.
- 3Roast the eggplant until the skin is blackened and the flesh is very soft (about 40 minutes).
- 4Let cool slightly, then peel off the skin.
- 5In a food processor, combine eggplant flesh, tahini, garlic, lemon juice, olive oil, salt, and pepper.
- 6Process until smooth and creamy.
- 7Garnish with parsley and serve with vegetables.
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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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