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Low FODMAP and Gluten Free Recipe - Eggplant & quinoa moussaka
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For the filling

100g/3½oz quinoa

400g/14oz eggplant, sliced into thin rounds

50ml/2oz vegetable oil

salt and freshly ground black pepper

1 stalk celery, finely chopped

1 red pepper, finely chopped

50g/2oz tomato purée

400g/14oz canned chopped tomatoes, drained

1 cinnamon stick

2 tbsp chopped fresh parsley

For the topping

125g/4½oz feta

125g/4½oz lactose free cream

3 free-range eggs

freshly grated nutmeg

salt and freshly ground black pepper

50g/2oz freshly grated pecorino


Preheat the oven to 180C/350F/Gas 4 and cook the quinoa according to packet instructions.

For the filling, toss the eggplant slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.

Heat a frying pan over a medium heat, add the eggplant slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

Add the celery and pepper to the pan and fry for 2-3 minutes, or until softened. Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.

Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes. Add the quinoa and return the fried eggplant to the mixture. Simmer for a further 2-3 minutes, or until warmed through. Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.

For the topping, in a bowl, beat together the feta, lactose free cream, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.

Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.

Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.

Recipe adapted from: Good Food

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