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Low FODMAP : Eggplant rolls with chilli, mint and feta


Olive oil

1 x lemon

2 x eggplants (aubergines)

1 x red chilli, deseeded and finely chopped

300g of feta cheese, cut into cubes or crumbled

1 bunch of fresh mint roughly chopped

Cocktail sticks (or toothpicks


Pre-prepare a bowl with the fresh chilli and mint, add the juice from the lemon and mix.

Stir in the feta until fully coated. Cover with clingfilm and refrigerate.

Cut the eggplant/aubergines lengthways, discarding the ‘outside’ slices.

Bruch olive oil over bother sides of the slices and on a hot area of the barbecue for around 2 minutes on each side or until lightly coloured.

Remove from the barbecue (and here comes the messy bit) place a spoonful of the feta mix onto each of the aubergine slices.

Roll the aubergine around the mixture and push a cocktail stick through to secure it.

Place rolls on a clean plate and serve to your guests while still warm.

Recipe from Good Food magazie

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