clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
gegrilde aubergine met feta en tomaat op een bord

Low FODMAP grilled eggplant with feta and tomato

  • Author: Karlijn
  • Total Time: 10 min
  • Diet: Gluten Free


A delicious BBQ side dish: grilled eggplant with feta and tomato. Simple, but very tasty. Low FODMAP, gluten-free and vegetarian.


  • 2 eggplants*
  • 180 g cherry tomatoes**
  • 100 g feta cheese
  • Olive oil
  • Pepper and salt
  • Fresh basil


  1. Cut the eggplants into round slices. Sprinkle some salt on top of the slices of eggplant and leave them for half an hour. Brush both sides of the slices with a bit of olive oil.
  2. Heat a grill pan or use the BBQ. Grill the eggplants for about two to four minutes, until they are soft. Flip the slices over now and then.
  3. Cut the tomatoes in half. Put them into a bowl and crumble the feta on top. Add a splash of olive oil and season with salt, pepper and fresh basil.
  4. Put the eggplant slices on a plate. Spoon the tomato-feta mixture on top. Garnish with some extra basil and serve immediately.


*Eggplants become high in FODMAPs at 180 g per portion. Therefore it is important to watch your serving size.

**Cherry tomatoes are low FODMAP up to 45 gram per serving. If you eat 1 serving of this recipe (1/4 of the recipe), you eat a low FODMAP serving

  • Prep Time: 10 min
  • Category: Side dish
  • Method: BBQ
  • Cuisine: International