Baba Ganoush Mediterranean Bowl
Oil free baba ganoush mediterranean bowl made with vegan low FODMAP ingredients.
Servings: 4 servings
Ingredients
Baba Ganoush
- 1 large eggplant
- 1/4 cup raw tahini
- 1/2 small lemon, juice from
- 1/4 cup fresh parsley leaves
- 1/2 tsp sea salt
- 1/2 tsp paprika
- red chili flakes topping
Bowl
- 1 cucumber, peeled and diced
- 2 tomatoes, thinly sliced
- pitted kalamata olives
- raw spinach 1/2 cup per serving
- wild rice mix 1/2 cup per serving
- 1/2 tsp sea salt
- pickled radish, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 tbsp coconut or brown sugar
Instructions
Baba Ganoush
- Preheat the oven to 450 degrees. Line a baking tray with parchment paper and lightly coat with avocado oil spray.
- Chop your eggplant in half and place on your baking tray face down. Bake for 45 min then let cool completely.
- Remove the eggplant peel (should come off easily) and place the insides in a food processor along with the remaining ingredients. Pulse until roughly blended - you can blend until super creamy, but I prefer it a bit rough. Feel free to add a tbsp or 2 of filtered water if the mixture is too thick.
- Store in an airtight container in the fridge for up to one week.
Bowl
- In a large mason jar add the apple cider vinegar, water, and coconut or brown sugar. Mix then add the thinly sliced radishes. Let marinate for at least 30 min.
- Prep your remaining ingredients - peel and dice the cucumber, thinly slice the tomatoes, and cook the wild rice. Arrange your bowls with the spinach, olives, pickled radish, baba ganoush, and corn potato quinoa cakes.