Although its cold and wintery down here in Australia, its summer time in the USA, and this month’s Recipe ReDux is all about fruits and vegetables
“With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs or other creative cuts.”
I’m not much of a fancy cutter. In fact, when it comes to cutting, I’m probably more on the lazy side and more focused on the flavours than the appearance.
This Eggplant dip really shines in the flavour stakes. In terms of cutting, if your like me, that’s great because it all goes in the blender and if you like things a bit fancier you have the opportunity to get creative cutting veggies for dipping in it.
Like all my recipes, it is low FODMAP and gluten free. If you do have IBS, be wary that many commercial stocks contain onion and garlic, making them high FODMAP and likely to cause tummy problems. The easiest is often to make your own stock, and Alana from A Little Bit Yummy has created a really easy Low FODMAP Vegetable Stock that has an awesome flavour, freezes well, and has now become a staple in my freezer. You can access the stock recipe here.
Prep time 5 minutes
Cooking time 45 minutes
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!
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