Low-FODMAP baba ganoush recipe
Give me a spoon and I could eat this all in one go. Creamy, smoky and delicious, it’s free from garlic and tahini and instead subs in garlic-infused olive oil and peanut butter for a result just as good – if not better.
Prep time: 15 minutes | Cooking time: 40 minutes
INGREDIENTS
2 large aubergines
2 tbsp olive oil
Juice of 1 lemon
2 tbsp garlic-infused olive oil
2 tbsp smooth peanut butter
¼ tsp sea salt
2 tbsp coriander, finely chopped
METHOD
Preheat the oven to 200C/180C fan/gas 6.
Pierce the aubergines in several places with a fork then cut in half lengthwise and brush the cut sides lightly with olive oil.
Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from the oven and allow to cool for 15 minutes. The aubergines cook well on a barbecue too. Grill until the skins are wrinkled and black, and the aubergines shrivelled and soft, turning often.
Peel the skin off the aubergines and add the flesh to a food processor – it should be soft and the skin should come away easily. Add the lemon juice, garlic oil, peanut butter and the salt and blend until creamy. Add two-thirds of the coriander and pulse to incorporate. Taste and adjust seasonings as needed.
Serve topped with the remaining coriander. Delicious with quinoa and pomegranate tabbouleh, chopped veggie sticks or gluten-free pitta. This will keep, covered, in the fridge for several days.
Recipe from Spring: Simple, seasonal recipes for the low FODMAP diet and beyond by Emma Hatcher (£5.99)
