If you’re following a low FODMAP diet or looking for a gut-friendly dip, this flavour-packed baba ganoush is the one for you. 

It has all the hallmark flavours of the legendary Middle Eastern dip, using grilled eggplant for a delicious smoky taste. What’s more, it’s super easy to make and tastes amazing paired with toasted pitta bread, crackers, or even fresh bread. Yum!

Ingredients

• 1 eggplant (after baking and removing the peel, you should have ~200 g eggplant pulp)
• 50 g feta
• 1 tbsp tahini
• 1 tbsp garlic-infused olive oil
• 1 tbsp lemon juice
• 1 tsp cumin
• 1 tsp paprika

 

Method

1. Preheat the oven to 200 degrees Celcius and line a baking tray with baking paper. 
2. Using a fork, prick the eggplant and place it on the preprepared baking tray.
3. Cover with foil and bake for 60 mins, turning over halfway.
4. Cut the eggplant open and separate the pulp from the skin (discard the skin).
5. Place the pulp along with the rest of the ingredients into a food processor and blend until smooth and creamy.
6. If desired, top with extra olive oil and your favourite herbs/spices (as pictured). Serve with warm pita or your favourite low FODMAP veggie sticks and ENJOY.

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