500g eggplant, sliced into lengths

500g zucchini, sliced into lengths

100ml olive oil

5 tbsp red wine vinegar

1 tbsp sugar

1 tbsp garlic infused oil

bunches mint and parsley, roughly chopped

Serves - 4


Brush the eggplant and zucchini on both sides with a little olive oil mixed with the garlic infused oil; you will need about 5 tbsp.

Griddle, barbecue or grill the eggplant and zucchini 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 and zucchini slices.

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

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 - Eggplant and zucchini with a herb dressing