1 eggplant

zest and juice ½ lemon, plus wedges to serve

1 tbsp garlic infused oil

1 tsp fresh oregano or ½ tsp dried

2 tsp extra virgin olive oil, plus ½ tsp

2 lean lamb leg steaks, about 100g/4oz each, all visible fat removed

2 tbsp lactose free yogurt

2 tsp tahini

12 mint leaves, roughly torn

1 tbsp pomegranate seeds*

*Do not exceed, moderate fructan


Turn on your hob’s largest gas flame and cook the eggplant directly over it for 7-8 mins, using tongs to tu

rn it every 2 mins, until it is soft and the skin has charred. You can do this on the barbecue or under a hot grill if you don’t have a gas hob. Allow to cool a little.

Mix the lemon zest, half the garlic infused oil, the oregano, some black pepper and 1/2 tsp oil, then use to coat the lamb steaks.

Put the eggplant on a large plate and carefully remove and discard the skin.

Use a knife and fork to finely chop the flesh, which should now be soft and pulpy.

Tip into a bowl with the remaining garlic infused oil, the lactose free yogurt, tahini and some seasoning, and stir well.

Heat the griddle or barbecue and cook the lamb for 5 mins, turning once.

Spoon the eggplant purée onto plates and scatter round the pomegranate.

Top with the lamb and serve with lemon wedges.

Recipe adapted from: Good Food

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