1 tbsp olive oil

2 zucchini/courgettes, sliced

1 eggplant/ aubergine, diced

450g fresh tomatoes, chopped (or a 400g can chopped tomatoes)

1 tbsp garlic infused oil

1 tbsp chopped chives

200g risotto rice

2 eggs

140g vegetarian cheddar, grated

50g parmesan ( vegetarian alternative), finely grated



Sweat the zucchini/courgettes and eggplant/aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes.

Heat oven to 200C/180C fan/gas 6. Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.

Put the zucchini/courgette and tomato mix in an ovenproof dish, with the garlic oil and chives mixed through. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Mediterranean rice bake