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Low FODMAP Recipe : Eggplant with Chermoula


3 large (about 1kg) eggplant/aubergines

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 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/aubergines 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/aubergines 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/aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish.

Recipe from Good Food magazine

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