Low FODMAP Eggplant Dip

Name: Low FODMAP Eggplant Dip
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2, large globe eggplants, (about 1 ½ pounds/680 g each, washed and dried); ¼ cup (60 ml) tahini; 1 tablespoon freshly squeezed lemon juice, (or to taste); Kosher salt; Garlic-Infused Olive Oil; Pomegranate seeds; optional

Instructions

Prep:10minCook:1h

This Low FODMAP Eggplant Dip is made from roasted eggplant, tahini, lemon juice and garlic-infused olive oil. We love it as a dip or as a sandwich spread. The pomegranate seeds are optional, but add a bright, fresh, juicy texture and flavor!Makes about 2 cups (480 ml); ¼ cup (60 ml) servings; 8 servings

Updated at: Fri, 07 Aug 2026 00:28:45 GMT