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2 eggplant sliced lengthways and grilled with olive oil until golden

1 ball of mozzarella

1 lemon, juice and zest only

1 tbsp garlic infused oil

2 tbsp chopped flat parsley

150g/5oz gluten free white breadcrumbs

100g/3½oz tomatoes

For the salsa verde

big bunch of mint

big bunch of basil

big bunch of parsley

1 tbsp garlic infused oil

1 lemon, juice and zest only

70ml/2½fl oz good olive oil

30g/1oz pine nuts


In a food processor, blend the gluten free breadcrumbs, mozzarella, lemon, garlic oil and parsley until a crumb consistency appears.

Make small balls of this and roll them up in the eggplant slices. Place in a baking dish.

Roast the tomatoes in some olive oil for about 20 minutes, until soft.

When they are cooked, crush them lightly with a fork.

Spoon some of the crushed tomatoes over the eggplant rolls and bake in the oven with plenty of olive oil for ten to fifteen minutes at 200C/400F/Gas 6.

Place all the salsa verde ingredients in a food processor and blend to a coarse consistency.

Divide the rest of the crushed tomatoes between four serving plates, lay two or three eggplant rolls on top and spoon over some salsa verde to serve.

Recipe adapted from: Good Food

How to make garlic infused oil *We recommend the help  of a registered dietician Low FODMAP and Gluten Free Recipe - Grilled eggplant with salsa verde