Low-FODMAP | Gluten-Free | Vegan | OMS-Friendly


  • 4 medium-sized eggplants
  • 1 Tbsp garlic-infused oil
  • The zest of one lemon
  • 2 Tbsp tahini
  • 2 Tbsp olive oil
  • Freshly-ground black pepper
  • Salt to taste
  • 1 Tbsp chopped flat-leaf parsley
  • 1 Tbsp mint


  1. After pricking the eggplant with a fork, grill the eggplant/aubergines until skin is blackened and charred, turning halfway, making sure the flesh is soft to the touch (about 15-20 minutes). 
  2.  In a mortar and pestle smoosh the garlic-infused olive oil with the lemon zest, tahini, olive oil and pepper. 
  3. As eggplant cools to the touch, cut the eggplants in half and scoop out the middle, mixing the soft flesh with the last ingredients.
  4. Enjoy!