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5 eggplant, lengthways into finger-thick slices

600g tomatoes, sliced

300g soft goat's cheese, crumbled

For the chermoula

150ml olive oil

1 tbsp ground cumin

2 tsp ground coriander

zest and juice 1 lemon

½ tsp paprika

1 tbsp garlic infused oil (optional)

2 handfuls mint leaves, chopped, plus extra for serving

pinch chili powder (optional)


Make the chermoula by mixing all ingredients together in a small bowl. When the coals are hot, grill the eggplant slices for about 5 mins on each side until floppy and heavily marked from the grill.

Drizzle a little chermoula over the base of a medium flameproof roasting tin. Cover the bottom of the tray with a layer of eggplant, then top the eggplant with a scattering of tomatoes, goat’s cheese, some seasoning and a drizzle of chermoula.

Repeat layers. Top everything with a final layer of eggplant and drizzle of chermoula. Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling. To serve, lift off the foil, scatter with fresh mint and cut into wedges.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Eggplant, goat's cheese & mint
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