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Low FODMAP Recipe - Feta & eggplant pizzas

Ingredients

4 gluten free pitta breads, white or brown

330g jar roasted eggplant/aubergines

100g feta cheese, crumbled

handful mint leaves, roughly chopped

Method

Toast the gluten free pitta breads in batches until lightly golden and just starting to crisp.

Drain the eggplant/aubergines, reserving some of the oil, and whizz half in a food processor until smooth.

Spread eggpplant/aubergine paste over each pitta. Top with remaining aubergine slices and scatter on feta.

Sprinkle over mint, drizzle with reserved oil and serve.


Recipe from Good Food magazine

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