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Ingredients


2 large eggplant

4 tbsp olive oil

coarse sea salt and freshly ground black pepper

4 tbsp low FODMAP pesto - click here













Method


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

*We recommend the help  of a registered dietician
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Low FODMAP and Gluten Free Recipe - Roasted eggplant with pesto