Ingredients


2 eggplant, thinly sliced lengthways

3 tbsp extra-virgin olive oil

12 vine tomatoes, halved

3 tbsp balsamic vinegar

handful mint leaves

1 red chili, finely chopped

50g feta cheese, crumbled

handful wild rocket, to serve











Method


Heat oven to 200C/180C fan/gas 6. Brush the eggplant slices with 1 tbsp of the oil, then season.

Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. .

For the dressing, in a small bowl, mix the vinegar, mint, chili, remaining oil and some salt and pepper.

Scatter the eggplant slices and tomatoes into a serving bowl. Pour over the dressing, sprinkle with the feta cheese and scatter over a little rocket.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Roasted Eggplant & Feta
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