2 large eggplant
4 tbsp olive oil
coarse sea salt and freshly ground black pepper
4 tbsp low FODMAP pesto - click here
Preheat the oven to 230C/450F/Gas 8. Cut both the eggplant in half lengthways and score the flesh in a criss-cross pattern.
Brush the flesh liberally with the oil then sprinkle with 1½ teaspoons of salt and some freshly ground black pepper.
Place on a baking tray, flesh-side up, and roast in the oven for about 40 minutes, or until the flesh is cooked through and turns a dark golden-brown.
Meanwhile, make the low FODMAP pesto - click here
Spoon the pesto over the pesto as soon as they come out of the oven and leave to cool completely.
Recipe adapted from: Good Food