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For my recipe, I drew inspiration from Maggie of Omnivore’s Cookbook and her recipe – Chinese Eggplant with Garlic Sauce. While her recipe is a bit more traditional with the use of actual Chinese eggplant as well as garlic, you can make my low-FODMAP version using the common form of eggplant as well as asafetida powder (wheat-free) to give the dish a garlicky taste.
Please note that this recipe is oily so it may be better for those who have IBS-C (IBS with constipation) rather than IBS-D.
Further Food Commentary:
A member of the nightshade family along with tomatoes, bell peppers and tomatoes, eggplant has only 20 calories per cup with fewer than 5 grams carbohydrate and about 10% of your daily fiber needs. It's vibrant purple color indicates the presence of the pigment compound anthocyanin, a phytochemical with antioxidant properties. Eggplant is good for more than just Italian recipes, and Colleen's adaptation of this Chinese version is a great way to take a culinary holiday!
Notes: Asafoetida, also known as hing, is a powdery yellow spice. You can typically find it at Asian and Indian markets!
By Heather Goesch, MPH, RDN, LDN
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