Ingredients


For the Roasted Tomato

10 large vine tomatoes, halved

1 tbsp garlic infused oil

½ bunch thyme

3 tbsp balsamic vinegar

2 tbsp olive oil

For the Salad

2 eggplant, cut into small chunks

3 tbsp olive oil

2 tbsp balsamic vinegar

50g bag rocket

30g pine kernels







Method


For the tomatoes, heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the thyme, drizzle over the garlic infused oil, balsamic vinegar and olive oil. Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Turn oven up to 200C/180C fan/gas 6. Toss the eggplant with 2 tbsp olive oil and seasoning in a large roasting tin and roast for 30 mins until golden and soft.

When cooked, toss with the vinegar and remaining oil. Scatter over the rocket, pine kernels and tomatoes just before serving. Can be served warm or at room temperature.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Tomato, eggplant & rocket salad
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