Eggplant Dip – Low Fodmap & gluten-free
  • 1 eggplant
  • 1 yellow pepper
  • 1 tomato
  • Olive oil
  • Cumin powder
  • Turmeric
  • ½ pack of feta cheese
  • Lemon juice
  • Rosemary
  • Salt & pepper
  1. Heat oven to 180°C/350°F.
  2. Cut the eggplant in half and place on an oven tray. Smother with olive oil.
  3. Place in the oven and roast for 10 minutes.
  4. Meanwhile, cut the tomato in half and de-seed the pepper. Cut into 4 pieces.
  5. When the eggplant has been roasting for 10 minutes, add the pepper and tomato. Sprinkle with cumin, turmeric and olive oil.
  6. Roast another 15-20 minutes or until the vegetables are soft.
  7. Remove from the oven and leave to cool for a while.
  8. Scrape out all the pulp of the vegetables, leaving the skins and tomato seeds.
  9. Place in a food processor with the feta cheese and process.
  10. Now add finely chopped fresh rosemary, lemon juice, cumin powder, salt and pepper to taste.
  11. Scrape out into a bowl and serve with gluten-free bread, crisps or gluten-free crackers.
Recipe by The Low Fodmap Diet at