This isn’t your typical mashed eggplant dip; our version is low-FODMAP friendly. We adapted the original recipe from Jamie Geller.
- 2 medium-sized eggplants
- 1/2 cup tahini
- 1 tbsp fresh lemon juice
- 1 tbsp fresh ginger minced
- Kosher salt to taste
- freshly ground black pepper to taste
- avocado oil to taste
- Prep the eggplants by first pricking them a few times each with a fork. Wrap them each in two layers of aluminum foil and place them directly on a stovetop flame on medium heat. It takes twenty minutes to smoke the eggplants; rotate them toward yourself four times every 5 minutes, until they smell very smoky.
- Give the eggplants time to cool. Once cool, unwrap the eggplants from the foil and place them in a strainer. You may want to do this in your sink, as it’s a little messy. Peel off the skin with your hands and divide the eggplants in half. Allow liquid to drain out from the strainer into the sink. If there are large seeds inside the eggplants, remove them (they can be bitter).
- After draining, transfer the eggplant into a bowl. and combine with the tahini, lemon juice, minced ginger, kosher salt, and freshly ground black pepper. Mash it altogether. You can adjust seasonings to taste. If the dip is too wet, add more tahini.
- You can serve warm or cold; drizzle a bit of avocado oil and a sprinkle of kosher salt over the top before serving with crudites, crackers, or pita bread.