I’ve said it before but aubergine is one of my favourite vegetables and happily it’s low FODMAP (although a large 260g serving of aubergine would be high in sorbitol). I love it in curries, moussaka, barbecued, as part of a roasted veg mix but my top choice is probably to have it baked with mozzarella and parmesan like the Italian dish melanzane parmigiana. Traditionally it would have lots of garlic in it and maybe onion in the sauce but using garlic flavoured olive oil works well as a substitute along with the green tops of spring onion. It makes a lovely vegetarian lunch option with a green leafy salad or served as a side dish.
For more vegetarian ideas: have a look through my Low FODMAP vegetarian recipes.
Baked Aubergine and Mozzarella
Author: Louisa Reid
Recipe type: Vegetarian
: Low FODMAP
Prep time:
Cook time:
Total time:
Serves: 2 lunch portions or 3-4 as a side dish
Ingredients
- 1 tablespoon garlic flavoured olive oil
- Green tops of 3 spring onions finely sliced
- 300ml passata
- A small handful of basil leaves roughly chopped or torn
- Salt and pepper to season
- 1 large aubergine
- 1-2 tablespoons olive oil
- 125g ball of mozzarella torn into smallish pieces
- 30g parmesan, finely grated
Instructions
- Preheat the oven to 180 degrees (fan oven)
- Heat the garlic flavoured olive oil in a small pan and gently sauté the sliced green tops of spring onion for a minute before adding the passata
- Leave it to simmer gently for 10 minutes then add the basil and check the seasoning adding a little salt and pepper if necessary (but note the two cheeses will add quite a bit of salt to the finished dish)
- Meanwhile put a griddle pan or non stick frying pan on a high heat and then slice the aubergine into approximately 1cm discs (should make about 10) and coat them in the olive oil (note - I never salt aubergines, I think it's a waste of time)
- Cook the sliced aubergine on the griddle or frying pan in batches for about 5 minutes, turning halfway through when they are nicely browned
- Use a small oven proof dish and put a layer of the tomato sauce on the bottom followed by a layer of cooked aubergine, some mozzarella and a sprinkle of parmesan then repeat once or twice, depending on the size of your dish but finish with a layer of mozzarella and a good sprinkling of parmesan.
- Put it in the oven for 25 - 30 minutes until it is golden brown and bubbling
Any idea if an “auberge do” has another name in the states? Never heard of it.. 🙁
Sorry, Aubergine, my iPad autocorrected it ?
Hi Brittney, it’s Eggplant ?
I made this the other night for me and my 16 month old and we both loved it. Much better than any restaurant aubergine dish i have ever had. I didn’t use any spring onion or garlic oil and it was still delicious. Thank you
Thanks for the great feedback Joanne, really pleased to hear you enjoyed it ?
Hi Louisa
I’m brand new to trying Fodmap, I’m not seeing my consultant until August so trying to get a head start on things. Found your website yesterday and now some of the fear of what will I be able to eat has eased.
Just tried this receipe but only used the oil, passatta aubergine and mozzarella and it tasted awesome! Thank you so much!
Thanks for the feedback Laura, really pleased you enjoyed the recipe. I love anything with aubergine in it, my favourite! Best wishes, Louisa x
Hi Louisa,
One of the things that I know is a trigger food for me is tomato – although its obviously low FODMAP.
I’ wondering if it may be the skin/pips as I have a real issue with some kinds of fibre.
Have you any thoughts on any alternatives? I wondering about carrot pureed – also any spices (I miss curry!) so paprika is out as well. Tomato is such a staple of so much that if I can work out an alternative it would make life a lot easier.
Hi Mark, you could try puréed carrot as an alternative but another option might be roasted red peppers – the type you get in jars with no skin or pips. Best wishes, Louisa
Roasted red peppers – that sounds like a great idea. Will try them with this recipe and let you know – thankyou 🙂