3 medium eggplant

4 tbsp lemon juice

4 tbsp tahini (sesame paste)

2 tsp garlic oil

2 tbsp olive oil

salt, to taste


Bake whole eggplant in a moderate oven until soft.

Allow eggplant to cool slightly.

When cool enough to handle, split the eggplant 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 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.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Moutabal
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