Vegetarian Low FODMAP Recipe  and Gluten Free Recipe - Asian style eggplant
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1 large eggplant, or 2 medium, cut into long batons

100g green beans, trimmed and halved

2 tbsp vegetable oil

1 red chili, halved, deseeded and thinly sliced

For the sauce

2 tbsp light soy sauce

1 tbsp tomato purée

2 tbsp Chinese black vinegar or balsamic vinegar

1 tbsp golden caster sugar

1 tsp cornflour dissolved in 2 tbsp water

cooked rice, to serve


Put the eggplant in a bowl of lightly salted water and stand for 30 mins to soften. Drain and pat dry. Blanch the green beans in boiling water for 1 min then drain, rinse in cold water and drain again.

To make the sauce, combine all the ingredients in a small bowl and set aside.

Heat the oil in a large frying pan or wok over medium-high heat. When hot, cook the eggplant pieces until nicely browned on all sides – don’t turn them too early, let them get a nice colour first. When they start to brown, add the chili, and keep stir-frying for 4 mins or until soft.

Add the sauce and green beans, cover with a lid, lower the heat and simmer for 2 mins or until the eggplant is soft. Serve with rice.

Recipe adapted from: Good Food