Baba ganoush is an aubergine dip which originates from Syria and is comprised of roasted, pulped aubergine which is traditionally mixed with tahini (blended sesame seeds), garlic, spices and olive oil. Tahini and garlic are extremely high FODMAP, so I’ve avoided eating baba ganoush for a long time as a result, but I had an aubergine in the kitchen which needed to be used up, so I decided to try to create a recipe for a low FODMAP baba ganoush and this tasty little side dip was born.
As I say, baba ganoush is normally made with tahini, but I used peanut butter in mine instead and it worked brilliantly. There’s not even that much in it, but it really adds a smooth creaminess to the blended aubergine which melds with the lemon juice beautifully. I like to make my baba ganoush with a small amount of cumin and dried chilli just to add a little spiciness and background heat to it, but they are entirely optional steps because the sweet roasted aubergine of the baba ganoush is really delicious on its own anyway.
I served my baba ganoush as a dip along with my Roasted Carrot Hummus one evening when we were having a barbecue, just to add a lighter option to the meal, and they were accompanied by warmed flat breads, crackers and vegetable crudites, but it’s also really nice on hot toast for breakfast or lunch. However you decide to eat this baba ganoush you can be assured that it is light, flavoursome and extremely moreish.
1 aubergine (no more than 240g prepared weight in total)
1 tbsp garlic-infused oil
1 tbsp peanut butter
1 tbsp lemon juice
1/2 tsp ground cumin (add more to taste)
1/4 tsp dried ground chilli (optional)
2 tbsps fresh chopped parsley
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5.
Cut the top off the aubergine and then cut the aubergine in half along its length. Score the flesh of the aubergine in a criss-cross pattern almost all of the way through without breaking the skin and brush the flesh all over with the garlic-infused oil.
Bake the aubergine in the oven for 30-40 mins until the flesh is soft and then leave it to cool.
Scoop the flesh out of the aubergine (discarding the skin) and place it in a bowl and then add all of the rest of the ingredients and mash it all together.
Season to taste and serve.
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