1 tbsp garlic infused oil

4 tbsp olive oil

2 eggplant, thinly sliced lengthways

410g ready to use quinoa

140g tomatoes, halved

1 tsp chopped chives

100g feta cheese, crumbled

1 large bunch mint, leaves chopped

juice 1½ lemon


Cook the quinoa according to pack instructions, then drain well.

In a small bowl, mix together the garlic infused  and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning.

Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.

Tip the quinoa into a large bowl with the tomatoes, chives, feta and mint, then pour over the remaining garlic infused oil and the lemon juice.

Mix and season well, then pile onto plates with the charred aubergines.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Feta tabbouleh with eggplant
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