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Low FODMAP Recipe : Eggplant & quinoa salad

Ingredients

1 large eggplant/aubergine, sliced into 1cm rounds

3 tbsp olive oil

140g quinoa

225ml hot vegetable stock

200g small tomatoes, halved

handful mint leaves, roughly chopped

100g feta, cubed

juice 1⁄2 lemon

Method

Heat grill to high. Put the eggplant/aubergine on a baking sheet, brush with oil and season.

Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

Meanwhile, tip the quinoa into a large bowl, pour over the stock, then cover and leave for 10 mins.

Mix the tomatoes, mint, feta and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.


Recipe from Good Food magazine

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