3 large (about 1kg) eggplant

About 100ml olive oil

For the chermoula

2 tsp ground cumin

2 tsp ground coriander

1½ tsp sweet paprika

Good pinch of saffron strands

2 tsp low FODMAP harissa paste

1 tbsp lemon juice

20g fresh coriander leaves, plus extra to garnish

20g fresh mint leaves

120ml extra-virgin olive oil


Cut the eggplant lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.

Meanwhile, make the chermoula.

Put the  spices, harissa, lemon juice, herbs and 4 tablespoons of oil into a processor with a pinch of salt.

Blend to a paste and stir in enough of the remaining oil to make a sauce.

Preheat the oven to 110°C/fan90°C/gas 1/4. Pat the eggplant dry with kitchen paper.

In batches, brush with oil and barbecue over a medium heat for 5-6 minutes each side, until golden.

Keep warm in the oven while you cook the remaining slices.

Place the eggplant slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish.

To barbecue

Preheat your barbecue in the usual way until it reaches the correct temperature.

Cook turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is or how near the heat source the food is placed.

Recipe adapted from: Good Food

Recipes Gluten Free and Low FODMAP Recipe - Eggplant with Chermoula
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