2 small eggplant

calorie controlled cooking oil spray

½ tsp ground cumin

½ tsp ground coriander

¼ tsp chili powder

pinch ground cinnamon

227g/8oz tin chopped tomatoes

½ red pepper, deseeded and diced

1 medium zucchini, cut into 1.5cm/½in chunks

2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish

400ml/14fl oz vegetable stock

½ small lemon, juice only

100g/3½oz lactose free natural yogurt, to serve

For the quinoa

2 packs ready to eat quinoa

1 tbsp chopped coriander

1 lemon, zest

Serves - 4


Preheat the oven to 200C/180C Fan/Gas 6. Cut the eggplant in half from top to bottom and score in a criss-cross pattern through the flesh.

Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the cumin, coriander, chili and cinnamon and cook for a few seconds, stirring constantly.

Pour the tomatoes into the pan. Add the pepper, zucchini, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer.

Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.

Just before the sauce is ready, make the quinoa. Empty the quinoa into a bowl, then add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of quinoa.

Divide the eggplant between four plates. Add the quinoa, garnish with coriander and lactose free yogurt.

Recipe adapted from: Good Food
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