It is nearly time for the Super Bowl so I’ve been exploring a new healthy snack that is perfect for dipping. (Yes, it is in Minnesota this year and no unfortunately the Vikings will not be playing in it.)
Ok, no more sobbing and back to the food. Pre-packaged stuff can be filled with unhealthy ingredients and can include garlic and onion which isn’t easy to digest for most folks on low FODMAP. That is why I love making my own!
I was stoked to try making this, but my food processor work bowl decided to snap off…sigh. I debated upgrading and buying a whole new one, but opted fort he “greener” option of replacing just the broken part. The KitchenAid 7-Cup Work Bowl, White is what I got in case you are interested. It worked perfectly!
Its creamy, fresh and packs a hint of garlic. The tahini adds a nice nuttiness. I use store bought from Whole Foods, but you could try making your own too!
Plus it is a fun way to use eggplant which is a low FODMAP vegetable.
- According to the Monash App, eggplant is tested safe at 2 1/4 cup servings. Depending on the size of your eggplants, this makes about 1 1/2-2 cups.
- If you aren’t on low FODMAP, sub the garlic infused oil for one clove of garlic and you could skip the added oil.
- Don’t toss the eggplant skins when you get to peeling, they make a nice little snack!
- Use low FODMAP veggies for dipping like cucumber, bell peppers, or jicama. You can also use it on pita, crackers or with corn chips.
- I used American eggplants for this recipe. Mediums eggplants weigh in around one pound.
- Halve the recipe if you just want a snack!
- 2 medium American eggplants
- 1 tablespoon garlic infused olive oil plus more for drizzling
- 3 tablespoons tahini
- 4 tablespoons lemon juice or juice from two lemons
- fresh herbs like cilantro or parsley (optional)
- Preheat oven to broil.
- Wash eggplants and slice to ¼ inch. Place in a strainer and salt each side. Let sit for 10-15 minutes to help remove water. Lightly rinse the eggplant and then pat dry with paper towels.
- Line cookie sheets with tinfoil (enough to go past the edges) and lightly coat with nonstick cooking spray.
- Place eggplants on cookie sheets and lightly drizzle with garlic infused oil and lightly salt. Roast for 7-15 minutes, flipping half way though. Once the eggplants are soft and golden, remove from oven. Slide the eggplant to the middle of the sheets and wrap up inside the tinfoil for 5 minutes to allow them to steam.
- Carefully remove the eggplant, peel away the skins and toss in a food processor or blender along with 1 tablespoon of garlic infused oil, the tahini, and lemon juice. Process until smooth and then add salt and herbs to taste.
- Place in bowl along side veggies to dip.
I found inspiration from Minimalist Baker, here.
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