Low FODMAP Vegetarian Baked Eggplant & Salsa Recipe (Video)

PROCEDURE:

1. Using a spoon, hollow out the eggplants leaving about a 1/2” thick border around skin to create a boat.
2. Roughly chop scooped out eggplant.
3. In a large skillet over medium heat, heat olive oil.
4. Add 1 tbsp mustard seeds , 1/2 cup red pepper, 1/2 cup carrot, reserved eggplant
5. Stir in chopped eggplant and season with BBQ RUB by Casa de Sante 1 tbsp, 1 tsp turmeric, 1 cup Salsa Chunky Mild by Casa de Sante and 1/2 cup buckwheat.
6. Cook, stirring often, until the eggplant is golden and tender, about 3 minutes.
7. Scoop mixture into eggplant boats.
8. Preheat oven to 350°. Spread about 1/2 cup Salsa Salsa Chunky Mild by Casa de Sante in the bottom of a medium baking dish.
9. Top with mozzarella 1/2 cup.
10. Bake until the eggplants are tender and the cheese has melted, about 35-40 minutes.
11. Garnish with basil and serve warm.

Bon appetite!