For the eggplant

5 baby purple eggplant, sliced in half lengthways

1 pinch sea salt flakes

2 tbsp olive oil

For the marinara sauce

Click here for the recipe

1 handful basil leaves, to garnish

2 tbsp grated Parmesan (optional)


To begin, follow the recipe for the marinara sauce, click here.  Keep warm, and set aside.

Place the eggplant into a large bowl. Sprinkle over the salt and drizzle over the olive oil. Toss the eggplant making sure they are coated in the oil.

Heat a griddle pan over medium-high heat, place the eggplant halves onto the griddle making sure the grill lines run across the width of the eggplant (so you get mini grill lines running across the white part of the eggplant).

Turn the heat to medium and leave them cooking without moving them for 2 minutes.

Then turn them over and cook on the other side. Turn them occasionally and cook for 5-6 minutes until tender.

When the eggplant are cooked, switch off the heat and take them off the grill, place on a serving plate.

Spoon a tablespoon of the marinara over each eggplant half.

Decant the rest of the marinara into a small bowl so guests can help themselves to more.

Sprinkle over some finely chopped basil. Serve immediately.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Grilled baby eggplant with marinara sauce
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*We recommend the help  of a registered dietician