Low FODMAP Recipe : Mouttabal


3 medium eggplant/aubergines

4 tbsp lemon juice

4 tbsp tahini (sesame paste)

1 tbsp garlic infused oil

1 tbsp olive oil

salt, to taste

Preparation method

Bake whole eggplant/ aubergines in a moderate oven until soft.

Allow eggplant/aubergines to cool slightly. When cool enough to handle, split the eggplant/aubergines and scoop out the flesh into a bowl. Add the lemon juice to prevent browning.

Add the tahini, garlic oil, olive oil and salt to the eggplant/aubergine mixture and mash together thoroughly with a fork. The mixture should be the consistency of lumpy double cream. For a smoother texture, you can blend in a food processor.