Eggplant Dip
FODMAP Eggplant Dip
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.
About ladyredspecs
23 comments on “Eggplant Dip”
Leave a reply to ladyredspecs Cancel reply
Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Love your recipe!!! Will try soon.
LikeLiked by 1 person
Thanks I hope you enjoy it
LikeLike
First of all, I love your new photo! Secondly, I’m sorry you have these allergies/intolerances, but like you said, you have to deal with them. This dip sounds wonderful!
LikeLike
Aw thanks Mimi, it’s a rare thing to have a flattering photo.
LikeLike
Tell me about it!!!
LikeLike
A classic! And it’s been a long time since I made this… have to get back to it. The first recipe for an eggplant spread I ever had included these ingredients, except the dill, which is very appealing.
best… mae at maefood.blogspot.com
LikeLike
Dill works wonderfully with eggplants, Mae, enjoy
LikeLike
I’m going to try the aubergine cooking technique too.
LikeLike
Very easy ….😀
LikeLiked by 1 person
So good! We make a Greek eggplant dip called melitzanosalata 🙂 Eggplant is delicious! 🙂 Thanks for sharing your recipe.
LikeLiked by 1 person
My kind of whip up! Love quick fixes, thanks.
LikeLike
You’re welcome
LikeLike
Clever you working around food intolerances, it is always an interesting challenge.
LikeLike
I’m up for the challenge. 😀
LikeLiked by 1 person
We love Baba Ganoush, so this is perfect. I too think the dill is a great addition. Must make this soon.
LikeLike
Not a traditional recipe but good nevertheless, enjoy…
LikeLike
Nice – I particularly like the addition of dill to this dish. I made a similar sort of thing, without the yoghurt, but simply whip the smoky roast aubergine with good olive oil, salt, pepper and a bit of oregano. Will be adding dill instead next time.
LikeLike
Dill is delicious in this dip. The yoghurt was a new thing for me with eggplant dip, but trying to keep the oil level to a minimum it worked really well
LikeLiked by 1 person
Good idea – that is keeping the oil level down!
LikeLike
Num num! I’m going to copy your ingredients but do half with dill and half with some Ras Al Hanout.
LikeLike
Ooo sounds great..
LikeLiked by 1 person
Like your eggplant cooking technique!
LikeLike
Thanks simple and easy
LikeLiked by 1 person