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
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.