Aubergine Dip
Aubergines are a great source of dietary fibre as well as being a good source of vitamins B1, B6 and potassium. A small serving of this aubergine dip with plenty of Crudités is a welcome healthy addition to any picnic.
Ingredients
- 1 Medium Aubergine
- 2 Tablespoons Tahini
- 1 1/2 Tablespoons Fresh lemon juice
- 1 Tablespoon Organic olive oil
- 1 Teaspoon salt
- 1/4 Teaspoon Red pepper flakes
- Smoked Paprika
- Chopped Parsley
Instructions
- Heat oven to 200 degree C. Wash aubergine. Cut a shallow slit down one side of aubergine Place in a baking dish. Place aubergine on lower oven rack and bake 40 minutes. Move to upper oven rack and bake 5 to 10 minutes more to char the skin.
- Let aubergine cool until easy to handle. Peel the skin off and discard.
- Place the aubergine flesh in a food processor. Add the tahini, olive oil, lemon juice, salt and red pepper flakes. Pulse until smooth.
- Pour into a serving dish, and sprinkle with the smoked paprika and parsley. Serve with Crudités. A low-FODMAP serving size is two tablespoons!