A side or condiment can make a simple meal fancy. This creamy and flavourful eggplant dish is the perfect accompaniment to rice or quinoa and a salad. Kalamata olives taste divine with it so throw some of those in too! I’ve also enjoyed it with a savoury breakfast plate so get creative.

1 whole eggplant

2 tbsp tahini

1 tsp garlic infused olive oil

Juice of 1 lemon

Salt and pepper to taste

¼ – ½ tsp cumin

1 tbsp fresh parsley, chopped

1. Preheat oven to 200c / 400f
2. Wash whole eggplant and place in a roasting dish.
3. Prick holes randomly around eggplant to let steam vent.
4. Roast for 45 minutes or until a fork inserted into the eggplant moves easily. Skin should be wrinkling.
5. Cool and once cooled scrape out the inside flesh and add to food processor.
6. Add all remaining ingredients and then puree.
7. Taste and add more seasoning until you get it right.

*Option: Add more spice! I love adding paprika and ground coriander to this. It would be great also with a handful of fresh coriander and/or a small chili pepper. I encourage you to play with your spices and seasonings as flavour encourages us to stick to a SIBO diet.