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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