2 eggplant, cut into thin slices lengthways

2 tbsp olive oil

500g spinach

250g feta - crumbled

grating of nutmeg

350g jar passata

4 tbsp gluten free  breadcrumbs

4 tbsp parmesan (or vegetarian alternative)


Heat oven to 220C/200C fan/gas 7. Brush both sides of the eggplant slices with oil, then lay on a large baking sheet. Bake for 15-20 mins until tender, turning once.

Meanwhile, put the spinach in a large colander and pour over a kettle of boiling water to wilt.

Cool, then squeeze out the excess water, so that it is dry. Mix with the feta, nutmeg and plenty of seasoning.

Dollop a spoonful of the cheesy spinach mix in the centre of each eggplant slice, fold over to make a parcel and lay, sealed-side down, in an ovenproof dish.

Pour over passata, sprinkle with gluten free breadcrumbs and cheese, and bake for 20-25 mins until golden and piping hot.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Eggplant rolls with spinach & feta
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