Two ingredients low fodmap eggplant caviar recipe with an intense flavor and a super creamy consistency. The perfect spread or dip. Easy and budget friendly
My Gut Feeling
a pinch of sea salt
a pinch of herbes de provence
Preheat oven to 200ºC/390ºF.
Cut the eggplants in half lengthwise and place them with the skin facing down.
Using a knife, cut into the flesh to form a grid.
Cook for about 45 minutes until the eggplants are brown and easily separate from the skin with a spoon.
Place the skinless egglplants in a blender with olive oil, lemon juice, the herbs (optional) and a pinch of salt until it reaches a smooth consistency.
You can add water in the blender, in case the dip is too thick.