1 large eggplant, sliced into 1cm rounds
3 tbsp olive oil
225ml low FODMAP vegetable stock
200g tomatoes, quartered
handful mint leaves, roughly chopped
100g feta cheese, cubed
juice 1⁄2 lemon
Heat grill to high. Put the eggplant on a baking sheet, brush with oil and season.
Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
Meanwhile, tip the quinoa into a large bowl, pour over the stock, then cover and leave for 10 mins.
Mix the tomatoes, mint, feta cheese and remaining oil together.
Fluff the quinoa up with a fork, then stir in the eggplant, tomato mixture and lemon juice.
Recipe adapted from: Good Food