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Low FODMAP Recipe : Eggplant & feta salad with mint-chilli dressing


2 eggplant/aubergines

1 tbsp extra-virgin olive oil

2 pieces gluten free lavash bread or pitta bread

175g  plum tomatoes, halved or quartered

4 large handfuls salad leaves

50g feta cheese

For the mint-chilli dressing

3 tbsp balsamic vinegar

2 tbsp extra-virgin olive oil

1 large handful mint leaves, finely chopped

1 red chilli, seeds removed, finely chopped

1 tsp chopped chives


Heat oven to 200C/180C fan/ gas 6. Cut the eggplant/aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.

Rip the gluten free bread into pieces and put on a baking tray. Just as the eggplant/aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.

To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season.

Toss about one-third of the dressing with the eggplant/aubergine and save the rest to pour over the salad.

Arrange the tomatoes, salad leaves, dressed eggplant/aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the feta cheese on top.

Recipe from Good Food magazine

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