800g eggplant (about 3), sliced into rounds, then cut into quarters

4 tbsp olive oil

2cm piece of ginger, grated to a pulp

1 tbsp garlic infused oil

2 red chilies, halved, deseeded and chopped

1 tsp ground turmeric

2 tsp ground coriander

4 black cardamom pods, crushed a little (but not so much that the pods open)

6 large plum tomatoes, roughly chopped

450ml lactose free double cream

juice ½ lime

small bunch coriander, leaves only

rice, to serve

Serves - 4


Heat oven to 190C/170C fan/ gas 5. Spread out the eggplant in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil.

Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

Heat the rest of the oil in a flameproof casserole dish and cook the ginger, garlic infused oil and chili, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole).

Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the lactose free cream, 75ml water and the eggplant.

Bring to just under the boil then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe - Roast eggplant curry