A yummy dip to accompany any good cracker or use it with veggie sticks or as a condiment for meat or chicken.
Author: Kerry Wennersten
1-2large eggplants roasted
2tablespoonscashew or almond butteroptional
1teaspooncuminor more to taste
salt and pepper
To roast eggplants:
Either preheat oven to 200°C and prick eggplant and bake for approx 30 minutes.
or - use a gas stove and heat eggplant over flame, turning every now and then to blacken skin evenly.
Place eggplants into a bowl of cold water to cool.
Peel skins off.
In a food processor bowl, add eggplant, lemon juice, nut butter (if using), garlic oil, and cumin and blitz.
Taste and then add seasoning and adjust flavours.
Place in fridge to cool and then serve with a glug of olive or garlic oil, a sprinkle of cumin or chopped parsley.
If you are not following fodmaps or any other gut related diet, then by all means add in 2 whole garlic cloves instead of oil and optional Tahini. This recipe is suitable for fodmaps diet, anti candida and sugar free meal plan.
Coconut Oil Post - Fodmap Friendly Eggplant Dip https://coconutoilpost.com/special-diets/candida/candida-diet/fodmap-friendly-eggplant-dip/