Eggplant and Zucchini Babaganoush
15-20 minutes preparation and cooking time
2 medium zucchinis
1 Tbsp sesame seeds, ground with a mortar and pestle
¼ tsp ground cumin
2 Tbsp garlic infused extra virgin olive oil
2 Tbsp fresh lemon juice
- Slice the zucchini length ways into 0.5cm thick strips and the eggplant into 1cm rounds. Cook the vegetable slices under a grill, or on a barbecue, for 5-7 minutes on each side, and then set aside to cool.
- Place the zucchini, eggplant, garlic, cumin, sesame seeds, olive oil and lemon juice into a blender, or small food processor, and blend until a smooth consistency is achieved.
- Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Makes 8 low FODMAP serves
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