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8 large eggplant/aubergines

500g box sea salt flakes (you won't need the whole box)

200ml red wine vinegar

500ml bottle light olive oil

3 tsp dried oregano

1 tsp chili flakes

2 tsp black peppercorns

200g pack feta cheese



The night before, slice the eggplant/aubergines lengthways as thinly as you can – about 3mm in depth is ideal.

Layer the slices in a colander, sprinkling generously with sea salt, and cover with cling film. Sit the colander over a large bowl and leave in the fridge overnight (or for at least 8 hrs).

Discard the juice from the eggplant/aubergines. Put the red wine vinegar into a large pan with an equal quantity of cold water and bring to the boil.

Add the eggplant/aubergine slices, return to the boil, then turn down and simmer for 3 mins or until tender. You may need to do this in batches. Drain on kitchen paper and pat thoroughly dry.

Heat a griddle pan over a medium heat until hot but not smoking. Brush the strips with a little oil on both sides and cook for about 2 mins each side or until well-charred. You’ll need to do this in several batches.

Heat the rest of the oil, oregano, chili and black peppercorns together in a saucepan over a low heat until warm – but not too hot or the chili will catch.

Drain the cheese and cut into cubes. Pack the eggplant/aubergines and cheese into the jars and top up with the herby oil. Seal in jars or in heatproof containers (as before) and leave to cool. Keep in the fridge for up to 1 week.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Eggplant & feta with chili