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Ingredients


1 eggplant

For the stuffing

100g/3½oz quinoa

100g feta crumbled

1 cinnamon stick

¼ tbsp dried chili

1 tbsp garlic infused oil

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

Dressing

Lactose/dairy free cream

Chopped mint

Juice and zest ½  lemon


Method


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, garlic oil, ginger and diced tomato in an oven-proof dish with the quinoa and vegetable stock.

Cover and cook in the oven for 4 minutes. Then add the crumbled feta

Spoon the aubergine 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.  

To make the dressing simply mix the ingredients together.

Finally place under the grill for 5 minutes and serve with the dressing.


Recipe adapted from: Good Food


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Low FODMAP and Gluten Free Recipe of the day - Stuffed eggplant with quinoa, feta and tomato