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Low FODMAP Recipe - Eggplant melts


3 tbsp olive oil

2 eggplant/aubergines, halved lengthways

4 tomatoes

1 x 150g ball mozzarella, drained

handful basil leaves


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.  

Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the eggplant/aubergine.

Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves.

Serve with couscous and green salad.

Recipe from Good Food magazine

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