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Easy Low FODMAP Salad, with Roasted Aubergine and Courgette

Stefani Weiss
Easy Low FODMAP Salad, with Roasted Aubergine and Courgette. Perfect vegan-friendly refreshing salad with a rich Mediterranean taste.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Salad
Cuisine Vegan, Vegetarian


  • 3 medium size aubergines eggplant, chopped
  • 1 courgettes zucchini, chopped
  • 200 gr cherry tomatoes whole or halved
  • 150 gr walnuts chopped*
  • 3 Tbsp olive oil
  • Salt
  • Black pepper
  • ¼ cup garlic infused olive oil*
  • 4 to 5 Tbsp apple cider vinegar you can also use lemon juice
  • 2 tsp Dijon Mustard
  • 2 tsp pure maple syrup*
  • 1 cup chopped coriander
  • 1 cup chopped chives
  • Black pepper
  • Salt


  • Preheat the oven to 180C
  • In a bigger bowl mix the chopped aubergines and courgettes with olive oil, salt, and black pepper.
  • Place them on a baking tray.
  • Bake for 20 to 25 min (or until they soften)
  • In another bowl add the olive oil, apple cider vinegar, mustard, maple syrup, garlic, and coriander. Stir until well combined, according to your taste season with salt and black pepper
  • Once the veggies are baked let them cool for 5 to 10 min.
  • In a salad bowl combine the veggies with the salad dressing, top it with chopped walnuts and more coriander.
  • Enjoy!


1. If you have a nut allergy, you can replace the walnuts with sunflower seeds
2.f you are buying garlic infused oil, make sure that there aren't floating bits of garlic in it. You can also easily make your own garlic infused-oil by frying garlic cloves in oil, when they are golden and soft you need to remove them from the oil and continue cooking your meal. (This is a low FODMAP way to get the garlic flavor in your meals, as the fructans can't leach into the oil.)
3. Use pure maple syrup (low FODMAP) not maple flavored syrup (as that one could be high FODMAP).