Description
A delicious BBQ side dish: grilled eggplant with feta and tomato. Simple, but very tasty. Low FODMAP, gluten-free and vegetarian.
Ingredients
Scale
- 2 eggplants*
- 180 g cherry tomatoes**
- 100 g feta cheese
- Olive oil
- Pepper and salt
- Fresh basil
Instructions
- 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.
- 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.
- 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.
- Put the eggplant slices on a plate. Spoon the tomato-feta mixture on top. Garnish with some extra basil and serve immediately.
Notes
*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