Charring eggplant and peppers until they're practically collapsing does more than build flavor, it also breaks the vegetables down into something your gut bacteria can access more easily. Eggplant skin holds onto a good chunk of the plant's fiber and antioxidants, tahini brings a nutty richness plus a little calcium, and garlic tops it off with prebiotic fuel. Smoky, creamy, and secretly working overtime. Serve this alongside flaxseed crackers with avocado for extra crunch and fiber, or pair it with our roasted tomato and zucchini medley for a full spread. The charred-vegetable technique here also carries over well to our roasted tomato and garlic sauce.
Ingredients
- 1 large eggplant, unpeeled
- 2 red bell peppers
- 2 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
Instructions
- Preheat oven to 425F.
- Roast whole eggplant and bell peppers for 35-40 minutes until charred and soft.
- Let cool slightly, then peel the skins from the peppers and scoop the eggplant flesh from its skin.
- Blend eggplant flesh, roasted peppers, garlic, tahini, lemon juice, and olive oil until smooth.
- Season with salt.
Nutrition Facts (per serving)
| Calories | 150 |
| Total fat | 11g |
| Total carbohydrates | 13g |
| Dietary fiber | 5g |
| Protein | 3g |
| Sodium | 210mg |
Why This Is Good for Your Gut
Eggplant skin is packed with nasunin, an anthocyanin antioxidant, along with fiber that supports the growth of short-chain fatty acid producing bacteria in the colon. Red bell peppers add vitamin C, which helps the body absorb the plant-based iron present in the tahini. Garlic contributes inulin, a prebiotic fiber that feeds Bifidobacteria directly.
Smoky, creamy, and quietly better for you than any dip has a right to be.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
