5 eggplant, sliced lengthways into finger-thick slices
600g tomatoes, sliced
300g feta cheese, crumbled
For the chermoula
150ml olive oil
1 tbsp ground cumin
2 tsp ground coriander
zest and juice 1 lemon
½ tsp paprika
1 tbsp garlic infused oil
2 handfuls mint leaves, chopped, plus extra for serving
pinch chili powder
Make the chermoula by mixing all ingredients together in a small bowl.
When the coals or grill is hot, grill the eggplant slices for about 5 mins on each side until floppy and heavily marked from the grill.
Drizzle a little chermoula over the base of a medium flameproof roasting tin.
Cover the bottom of the tray with a layer of aubergine, then top the eggplant with a scattering of tomatoes, feta cheese, some seasoning and a drizzle of chermoula.
Repeat layers. Top everything with a final layer of eggplant and drizzle of chermoula.
Cover the pan with tin foil and place on the barbecue. If the barbecue has a lid, use it. Leave for 20 mins until sizzling.
To serve, lift off the foil, scatter with fresh mint and cut into wedges.
Recipe adapted from: Good Food
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