sharing recipes from one generation to the next
I don’t like to dwell on the foods that are excluded from my diet due to annoying intolerances, but the inconvenience of having to give up most commercial dips because of chick peas, cream cheese and/or garlic leaves me no alternative but to make my own.
This FODMAP friendly eggplant dip was a happy accident. Posting a recipe to Please Pass The Recipe was the furthest thing from my mind when, in a rush and limited to gut friendly ingredients I threw it together. After tasting the dip to check the seasonings I decided it was just too good to ignore, jotted down the recipe and snapped a few photos with my phone.
I served the dip warm with homemade sourdough flatbreads. I’ll tell you about them in another post soon.
My lazy method, almost instant FODMAP eggplant dip is seriously good, super creamy and oh so moreish.
FODMAP Eggplant Dip
1 medium eggplant
1 teaspoon garlic infused oil
small bunch dill = about 2 tablespoons roughly chopped
1 teaspoon sea salt
generous grinding of black pepper
2 very heaped tablespoons of thick natural yoghurt
Wash the eggplant then prick the skin all over with a sharp knife.
Cook the eggplant in the microwave for 4 minutes on high then seal in a container with an airtight lid for 10 minutes to steam.
Roughly chop the eggplant and put it into the food processor with the olive oil.
Process until reduced to a creamy consistency.
Add the dill, salt and pepper and yoghurt and process to a thick cream.
Wonderful served immediately while still warm.