Low FODMAP and Gluten Free Recipe - Charred eggplant, capsicum & quinoa
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Ingredients


175g quinoa

2 tbsp tomato paste

4 baby eggplant, each sliced lengthways into 3

1 red capsicum, sliced lengthways into 1cm pieces

2 tsp olive oil

handful basil leaves

Charred eggplant, capsicum & quinoa

Recipe adapted from Good Food                                Back

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Method

Prepare quinoa following pack instructions. Tip into a large bowl and stir through the tomato paste. Season.

Heat a BBQ or griddle pan to high. Drizzle the eggplant and capsicum with the oil and cook for 5 mins on each side until lightly charred.

Stir the eggplant and capsicum into the quinoa mixture, then season and stir through the basil.