Ingredients

The following ingredients have 8 Servings
  • 2, large globe eggplants, (about 1 ½ pounds/680 g each, washed and dried)
  • ¼ cup (60 ml) tahini
  • 1 tablespoon freshly squeezed lemon juice, (or to taste)
  • Kosher salt
  • Garlic-Infused Olive Oil
  • Pomegranate seeds; optional

Instruction

  • Position rack in upper part of oven. Preheat oven to 400°F (200°C). Place eggplant directly on rack (or on a rimmed baking sheet if you want to prevent any potential drips in your oven) and roast for about an hour or until the eggplant is super soft, tender and wrinkly. Remove and cool.
  • Peel the eggplant and trim away and discard the stem. Mash the flesh in a mixing bowl. If you want it super-smooth, you could purée in a food processor fitted with metal blade. Stir in tahini and lemon juice to taste. Taste and add salt. Scrape into bowl, drizzle with Garlic-Infused olive oil and garnish with pomegranate seeds, if using. Ungarnished Low FODMAP Eggplant Dip can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving. We like to serve it with low FODMAP crudité, like cucumber or carrot spears, low FODMAP crackers or spread on a sandwich.