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Low FODMAP Eggplant Dip

November 1,2018

Eggplant dip

Serves 6-8
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
  1. Cut eggplant in half and sprinkle with veggie stock & olive oil. Bake at 180 degrees for 45 minutes.
  2. Remove skin from eggplant and discard. Place eggplant in a blender with remaining ingredients & pulse until well mixed.
  3. Serve with fresh veggies

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