175g quinoa

2 tbsp tomato paste

4 baby eggplant, each sliced lengthways into 3

1 red capsicum, sliced lengthways into 1cm pieces

2 tsp olive oil

1 tbsp garlic infused oil

1 tbsp chopped chives

handful basil leaves

Serves - 4


Prepare quinoa following pack instructions. When cooked tip into a large bowl and stir through the tomato paste and garlic infused oil. Season.

Heat a BBQ or griddle pan to high. Drizzle the eggplant and capsicum with the oil and cook for 5 mins on each side until lightly charred.

Stir the eggplant and capsicum into the quinoa mixture, then season and stir through the basil and chives.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Charred eggplant, capsicum & quinoa