1 medium eggplant
2 tsp olive oil
juice 1 and zest ½ lemon
6 vine tomatoes - halved and roasted
300ml/½ pt boiling low FODMAP vegetable stock
1 tbsp chopped chives
25g pine nuts, toasted
pinch ground cinnamon
For the dressing
4 heaped tbsp lactose free double cream
2 tsp lemon juice
1 tbsp garlic infused oil
small knob ginger, finely chopped
small handful cilantro, roughly chopped
Serves - 2
Heat oven to 190C/fan 170C/gas 5. Leaving the stem on, cut the eggplant/ in half lengthways and score the flesh deeply with a sharp knife in a criss-cross fashion. Place in a shallow baking dish.
Mix the olive oil and lemon juice then brush over the scored surface of the eggplant. Season with freshly ground black pepper and bake uncovered for 25-30 mins, until the flesh is tender.
Meanwhile, put the quinoa in a large bowl, pour over the boiling stock and leave to soak for 10 mins until all the stock is absorbed.
Fluff up with a fork, then stir the tomatoes, chives, pine nuts into the quinoa. Sprinkle with the cinnamon and toss well together.
Remove the eggplant from the oven and scoop out the flesh, taking care to keep the skins intact. Chop the flesh and toss into the quinoa mixture.
Place the eggplant skins back in the baking dish and spoon the quinoa mix into them, piling it up to hold a generous amount in each. Scatter any left over quinoa mix around the edge of the dish.
Return to the oven for 10 mins to heat through while you mix all the dressing ingredients together – add a drop of water if the dressing is too thick.
To serve, heap the loose quinoa mix under the stuffed eggplant so they’re propped up on a slant. Drizzle over dressing and serve with mixed leaf salad.
Recipe adapted from: Good Food