Brush the eggplant/aubergine on both sides with a little olive oil mixed with the garlic oil; you will need about 5 tbsp.

Griddle, barbecue or grill the eggplant/aubergine slices until lightly browned on both sides. Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.

Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the eggplant/aubergine slices. Just before serving, scatter the herbs over the eggplant/aubergines.

Recipe from Good Food magazine

Low FODMAP Recipe

Eggplant with a herb dressing

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1kg eggplant/aubergine, sliced into rounds

100ml olive oil

5 tbsp red wine vinegar

1 tbsp sugar

1 tbsp garlic infused oil

bunches mint and parsley, roughly chopped

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