FODMAP friendly version of Ottolenghi’s cherry tomato and aubergine quinoa

Who said Ottolenghi’s cherry and aubergine (previously-bulgar-wheat-but-now-quinoa) recipe can’t be made FODMAP friendly? I adored this dish and I’m positive you will too. Oh, and, did I mention this is also vegan?

Serves 4 people

Prep time: 40 minutes


200g quinoa

600ml water

1 aubergine, chopped 4cm wide and 2cm thick

300g cherry tomatoes, halved

2 tsp. tomato purée

4 tbsp. olive oil

3 tsp. all spice

3 tsp. salt

1 tsp. coarse black pepper (crushed)


1.) Preheat the oven to 200° fan. Prepare a large rectangular flat tray with parchment paper and place the chopped aubergines. Drizzle half the amount of olive oil, 1 tsp salt and the black pepper. Place in the oven for 30 minutes, turning the sides over using a spatula approximately half way.

2.) Add oil, the remaining salt and all spice in a saucepan and heat for a minute before adding the chopped tomato. Mix well and once softened (approximately 5 minutes later) use a potato masher to crush the cherry tomatoes to form a mushy paste. Add the tomato purée and stir well.

3.) Pour the quinoa and the water, and cook for 20 minutes on a low heat, or until the quinoa has softened and fully absorbed the water.

4.) Once the aubergines have also softened, add to the cooked quinoa and mix well. Lightly drizzle 2 tsp. garlic oil (optional). Leave to cool for 5 minutes before serving.

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