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2 large eggplant, halved

2 tbsp extra virgin olive oil

2 red peppers, quartered

2 tsp ground cinnamon

2 tsp chili flakes

2 tsp za'atar

1 tbsp molasses

140g basmati rice

1 tbsp pomegranate seeds*

small pack flat-leaf parsley, roughly chopped

Lactose free yogurt, to serve

*Do not exceed moderate fructan


Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the eggplant.

Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins.

Add the peppers to the tray, turn the eggplant over and drizzle everything with the remaining oil.

Sprinkle over the spices, 1 tbsp of the molasses and a little salt. Roast in the oven for 15 mins more.

Heat a pan with water until boiling, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

Stir the pomegranate seeds and parsley through the rice. Divide between four plates or tip onto a large platter.

Top with the roasted veg, a dollop of lactose free yogurt and any remaining molasses drizzled over.

Recipe adapted from: Good Food

Recipes Low FODMAP and Gluten Free Recipe - Spice-crusted eggplant & peppers
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