IBS Shop www.ibsshop.com Everything you need To tackle IBS

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

Ingredients

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

Method

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

IBS Sano Plus
Share on Facebook Share on Twitter Share on Tumblr Print
Home IBS Sano IBS Health Search