This version of a popular eggplant-based Indian dish is one we often make at home. It’s an excellent addition to other Indian dishes, and is super flavourful despite being low FODMAP. In a way, this dish starts off very similarly to the Middle Eastern babaganoush, in that the eggplant is roasted in the oven. This gives the eggplant a lovely smoky flavour, which is complemented by the Indian spices in the dish.
The low FODMAP swaps in this recipe include chives instead of onion, garlic oil instead of garlic, and additional flavour-enhancing spices, tomatoes, and fresh ginger. I’ve opted to use chives in this recipe simply because I had fresh chives in my garden, and found that their flavour is very similar to that of onion (while being low FODMAP). If you prefer, you could also use green onion (green parts only).
Note: garlic oil is an ingredient I use frequently in my low FODMAP recipes as a replacement for garlic. It can be found in most grocery stores. Alternatively, you can heat up oil, add garlic cloves, sauté for a few minutes, and remove the garlic before continuing with the recipe. Keep in mind, however, that you should not make batches of garlic oil ahead of time, as there is a risk of contamination with botulism (a bacterial toxin that is dangerous to health). So, always make your garlic oil fresh right before starting the recipe, or buy your garlic oil.
Eggplant is a really healthy addition to your diet. It contains a lot of fibre, some vitamins and minerals, and even some protein. There is also a good amount of Vitamin C in this recipe because of the tomatoes. It is a fairly low-calorie addition to your plate and makes for a great side dish along with other Indian dishes.
Check out my other low FODMAP Indian recipes for a complete low FODMAP-friendly Indian meal!
Yield: 4 servings | Cook time: 45 minutes
Ingredients
- 2 pounds eggplant
- 1 tbsp garlic oil
- 1 tbsp fresh ginger, minced
- 1/2 cup chives, thinly sliced
- 2 large tomatoes, diced
- 1 large jalapeño, thinly diced
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp salt
- 1 tbsp lemon juice
- 1/2 cup cilantro, chopped (optional)
Instructions
- Turn the oven on broil (the highest setting possible), and place an oven rack close to the top of the oven. Line a baking tray with aluminum foil and brush it lightly with oil (canola or olive).
- Wash the eggplant, trim off the top, and cut it in half length-wise. Place the eggplant flesh-side down on the tray, and place it in the oven. Broil for about 20 minutes, until the skin is charred.
- Once the eggplant is cool enough to touch, peel off the skin (it should come off easily) and mash the eggplant flesh with a knife or fork.
- In a medium skillet over medium heat, heat up the garlic oil. Add the ginger and sauté for about a minute. Add the chives, tomatoes, jalapeño, spices, and salt, and cook until the tomatoes have broken down, about 15 minutes.
- Add in the mashed eggplant and cook for an additional 5 minutes. Turn off the heat, add the lemon juice and cilantro, taste, and adjust seasoning as needed.
Nutritional Information
