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Low FODMAP Veggie Fajitas


  • 2 Red or orange Peppers – sliced into strips
  • 2 Tbsp Oil
  • 1 Aubergine – cut into half moons
  • 4 Spring onions – Green ends only – Sliced
  • 1tbsp tomato puree
  • 20g PANTORI Fajita spice blend
  • Salt & Pepper to taste

  • Serve with your favourite Low FODMAP Fajita accompaniments

    1. Pre-heat the oven to 180°C, line a baking tray with baking paper.
    2. Toss the Aubergine in oil and a pinch of salt and pepper and spread evenly across the tray, roast in the oven for 12 minutes.
    3. In the meantime, slice your peppers and spring onions and heat a large frying pan over a medium-high heat with 1tbsp oil.
    4. Once the oil is hot add the sliced peppers and cook down for 2 minutes.
    5. By this time your aubergine should be done, and you can add to the pan along with the spice blend and stir to fully coat.
    6. Add the tomato puree and a splash of water - if it is still too dry add more water.
    7. Sizzle for 5 minutes, stirring occasionally.
    8. Add in the spring onions and stir just before serving.
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