Ingredients
- 1 large eggplant halved
- 4 Roma tomatoes
- 3 medium red capsicums
- 1 Handful fresh basil, (you can use a teaspoon of dry herb instead)
- 1 tablespoon brown sugar
- 1 pinch sea salt
- 1 generous splash of olive oil
- 2 tablespoon balsamic vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 200 degrees celsius. Place eggplant, tomatoes and capsicum skin side up on a baking tray. If you like garlic - pop a clove or two on as well! Roast until skin starts to blacken and eggplant has softened inside. Take out of the oven and let cool. Take skin off capsicum. Scoop insides out of eggplant skin.
put tomatoes, capsicum, inner eggplant and basil into thermomix bowl and chop speed 5 / 8 seconds.
Add olive oil and sauté 4 mins / 100 degrees / speed 2 / MC off.
Add all other ingredients and cook 15 mins / 100 degrees / speed 2 / basket on top. Cool.
Tip
You can check out more Low FODMAP and Gluten free thermi recipes on my blog www.crunchzine.com
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I'd love to try this but red capsicum is high fodmap. 43g is ok according to the Monash University app so the person consuming this wouldn't be able to eat much of it.
I added an extra tbsp of brown sugar to mine, now its perfect!
This is great! I had been seesrching for low FODMAP options as I love my relish
I added a splash of Garlic infused oil instead & used coconut balsamic
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