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