600g baby eggplant, sliced into rounds

3 tbsp olive oil

1 tbsp garlic infused oil

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

400ml can chopped tomatoes

400ml lactose free cream

pinch of sugar (optional)

½ small pack coriander, roughly chopped

rice, to serve

Serves - 4


Heat oven to 200C/180C fan/gas 6. Toss the eggplant in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook stir in the garlic infused oil and spices, for a few mins until the spices release their aromas.

Tip in the tomatoes, lactose free cream and roasted eggplant, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce.

Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice scattering with the remaining coriander.

Recipe adapted from: Good Food
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