Low FODMAP Eggplant Dip
Prep time 5 minutes
Cooking time 45 minutes
- 1 large eggplant
- ½ Tbl veggie stock (I used A Little Bit Yummy’s stock recipe from the link above).
- 1 Tbl garlic oil
- 2 tsp cumin
- Rind & juice ½ lemon
- ¼ cup fresh parsley
- 1 Tbl plain yoghurt (lactose free if necessary)
- 1 Tbl maple syrup
- Salt & Pepper to taste
- Cut eggplant in half and sprinkle with veggie stock & olive oil. Bake at 180 degrees for 45 minutes.
- Remove skin from eggplant and discard. Place eggplant in a blender with remaining ingredients & pulse until well mixed.
- Serve with fresh veggies
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