This aubergine dip recipe is a FODMAP-friendly dish to make in advance to use as a spread on a low FODMAP-friendly carbohydrate base – for example, wheat-free pitta, rice cakes and oat cakes. Instead of garlic infused oil, try asafoetida powder to flavour the dip; this gives a good onion and garlic taste without the use of these high FODMAP ingredients, which for some people with gut sensitivity can cause unwanted symptoms. One serving provides approximately one of your five-a-day.
Ingredients
(serves 4)
2 medium aubergines
150ml plain pouring yoghurt
1 large handful parsley
1sp cumin powder
2tbsp tahini
2-3tbsp garlic-infused olive oil
Salt to taste
Method
Heat grill to very hot, slice aubergine in half, length ways and grill for 25 minutes until soft.
Take off the grill and leave until cool to handle. Score the grilled flesh and spoon out.
Tip into a bowl with the rest of the ingredients and mash until desired consistency.
Serve with toasted wheat-free pitta bread or try with other alternatives such as oat cakes or crudités.
Aubergine Dip with Wheat-free pitta. Gut Week runs from 31 August – 6 September loveyourgut.com
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