The Perfect Side Dish

comment 1
dinner / recipes


My group of friends all share my love of food. Back at school, we were the ones running to lunch every day and out of school our plans undoubtedly revolved around food – and lots of it.

This week my friends and I decided to have a dinner party where each of us were to bring a dish. This is the sort of thing I get extremely competitive about. Not only did the dish have to be low in FODMAP (a big challenge in itself), it also had to taste good and, of course, be presented well. The prettier the dish the better it tastes – right?

After going in search of the perfect side dish, I decided to make this aubergine one as aubergines are full of health benefits and the dish looks great – if I may say so myself.

Aubergines are high in fibre, low in fat, and filled with vitamins B and potassium. Aubergines are also rich in antioxidants, specifically nasunin which makes the skin of the aubergine purple. Researchers found that nasunin helps brain functioning, as well as helping to prevent cancer, aging and inflammation – my friends had a lot to thank me for! Another fun fact for you on aubergines – because of their deep purple colour, they were used as decoration rather than food up until the late 18th Century!


  • 4 medium sized aubergines
  • 2tbsp toasted sesame seeds
  • 1 red chilli
  • ¼ cup pomegranate seeds
  • 4tbsp tahini
  • 2 tbsp maple syrup
  • A bunch of coriander
  • Garlic oil
  • Salt
  • Pepper

Start by cutting your aubergine into slices, making sure they aren’t too thin. Lay the slices on a baking tray, drizzle with garlic oil and season with salt and pepper. Cook in the oven for about 30-40 minutes on 200°C.

While you’re waiting, put the sesame seeds in a pan, cook them over a low heat until slightly browned and set aside.

Finely chop the chilli and remove the seeds.

When the aubergine is ready, lay it out on a large serving plate. I decided to fold over some of the larger slices and pile others for extra effect. Using a spoon, spread the tahini paste and maple syrup around the plate. Then sprinkle on top the chilli, toasted sesame seeds, coriander (chopped) and pomegranate seeds. Make sure it looks pretty!

You are then ready to wow your friends with this delicious dish and all your knowledge on aubergines – enjoy!


Fodmappers should note that tahini and pomegranate seeds are high in Oligos when eaten in large quantities and therefore you should limit yourself to only a small helping of this dish in one serving. Warning: this will require some serious self restraint!



The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose

1 Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s