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1 eggplant

For the stuffing

100g/3½oz quinoa

1 cinnamon stick

¼ tbsp dried chili

1 tbsp low FODMAP curry powder

1 tbsp garlic, chopped

1 tsp ginger, chopped

1 tomato, seeded and diced

40ml/1½fl oz low FODMAP vegetable stock

2 tomatoes, cut in half and sliced

olive oil

1 tbsp pine nuts

1 tbsp poppy seeds



Preheat oven to 200C/400F/Gas 6. Roast the eggplant in a griddle pan on all sides until cooked through. Cut in half, spoon out the flesh and reserve.

Prepare the quinoa by placing the cinnamon stick, curry powder,  ginger and diced tomato in an oven-proof dish with the quinoa and vegetable stock. Cover and cook in the oven for 4 minutes.

Spoon the eggplant flesh back into the shells and top with the quinoa  mixture. Place slices of tomato on top, drizzle with olive oil and sprinkle on the pine nuts and poppy seeds. Finally place under the grill for 5 minutes and serve

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Stuffed eggplant with quinoa and tomatoes