Moderate FODMAP
Eggplant Dip
Portion-sensitive at the portion shown below.
CategoryDips & Sauces
Eggplant Dip and the low FODMAP diet
Eggplant dip features roasted eggplant blended with tahini, lemon, and garlic for a smoky and creamy spread. Eggplant contains minimal fermentable carbohydrates and serves as a highly digestible vegetable base for this traditional dish. Garlic and tahini both contribute significant fructan and GOS loads, which frequently trigger bloating and abdominal discomfort. Commercial preparations often increase these triggers to standardize flavor across large batches. Recipe modification with portion-controlled ingredients ensures safer consumption for IBS management.
Listed portion
2 tablespoons / 40g
Portion size can change a FODMAP result. Treat this as the context for the range—not a personal tolerance guarantee.
What can change the result?
Substitute fresh garlic with garlic-infused oil to capture authentic aroma without introducing water-soluble fructans. Use roasted pumpkin seeds blended into a paste instead of tahini to eliminate galacto-oligosaccharides while preserving nutty flavor. Serve with rice crackers or cucumber slices instead of wheat pita to maintain a consistently low digestive burden.
About Eggplant Dip
Is Eggplant Dip low FODMAP?
Eggplant Dip is currently listed as moderate FODMAP in this database. The result should be read with the listed portion: 2 tablespoons / 40g.
Does portion size matter?
Yes. FODMAP load depends on quantity and can also be affected by other foods eaten in the same meal.
Can everyone with IBS tolerate it?
No food result predicts individual tolerance. A dietitian can help interpret symptoms, portions, and reintroduction challenges.
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