Vegan, Gluten-Free Baba Ghanoush Without Tahini
A simple, fat-free baba ghanoush (eggplant dip) appetizer, made without oil or tahini, offers a vegetarian and vegan option.
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Instructions
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Preheat the oven to 400 F.
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Slice eggplants in half and pierce them with a fork.
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Roast eggplants for 45 minutes, or until soft.
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Cool roasted eggplants, then scoop out the flesh and discard the skin.
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Process the eggplant flesh with other ingredients until smooth, or mash for a chunkier texture.
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Serve the dip.
Nutritional Info (per serving)
Calories:
74 kcal
Carbohydrate:
18 g
Cholesterol:
0 mg
Fiber:
5 g
Protein:
2 g
Saturated Fat:
0 g
Sodium:
9 mg
Sugar:
6 g
Fat:
1 g
Unsaturated Fat:
0 g