1kg eggplant, sliced into rounds

100ml olive oil

5 tbsp red wine vinegar

1 tbsp sugar

150g feta

bunches mint and parsley, roughly chopped


Brush the eggplant on both sides with a little olive oil; you will need about 5 tbsp.

Griddle, barbecue or grill the eggplant slices until lightly browned on both sides.

Remove and arrange, overlapping, on a platter. This can be done on the previous day and chilled.

Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the eggplant slices.

Just before serving, scatter the feta and herbs over the eggplant.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Eggplant with feta & herb dressing
*We recommend the help  of a registered dietician IBS  FODMAP Home
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