Method

Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the eggplant/aubergine and bake in the oven for 25 mins until softened.   

Cook the quinoa according to instructions, if you have not bought ready to use, then tip into a bowl with the coriander. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Remove the eggplant from the oven when ready, cover with the dressed quinoa, tomatoes and if using the feta and parsley, serve with extra dressing over the top.

Recipe from Good Food magazine


Ingredients

2 eggplant/aubergines

2-3 tbsp olive oil

400g quinoa (cooked weight)

Pack small vine tomatoes * not cherry

good bunch fresh coriander, roughly chopped

For the dressing

1 tsp each paprika and ground cumin

1 tsp clear golden syrup

1 lemon, juice only

4 tbsp olive oil

To serve

Crumbled feta - optional

Chopped parsley

Low FODMAP Recipe

Moroccan eggplant & quinoa salad

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