| 8 | 65 | 62 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 35 min | 8 |
| 1 eggplant | Eggplant (large) |
| 1 tbsp | Lemon juice |
| 2 tbsp | Tahini |
| 1/2 tsp | Cumin (ground) |
| 1 1/2 tbsp | Extra virgin olive oil, garlic-infused |
| 1 dash | Salt and pepper (to taste) |
| 1 dash | Paprika, smoked |
| 2 tbsp | Parsley, fresh (chopped; optional for garnish) |
Preheat the oven to 200°C (392°F) and line a large baking tray with parchment paper.
Place the whole eggplant on the tray and prick the skin all over with a fork. Roast for 35 minutes until soft, then set aside to cool.
Once cooled, cut the eggplant in half lengthwise. Use a large spoon to scoop out the flesh onto a chopping board, then roughly chop it and transfer it to a mixing bowl.
Add lemon juice, tahini, cumin, 1 tablespoon of garlic-infused oil, salt, and pepper to the bowl. Mash everything together until well combined.
Transfer the dip to a serving bowl. Drizzle with the remaining garlic-infused oil and garnish with smoked paprika and fresh parsley before serving. Serve with low FODMAP vegetables or bread.
| Meat Alternative | 0.1 |
| Vegetables | 1.6 |
