Description
A FODMAP safe vegetable dish that will surely be a hit!
Ingredients
Scale
- 1 Eggplant, sliced horizontally
- Extra Virgin Olive Oil
- 1 14 oz Can of Crushed Tomatoes (use about 4–5 spoonfuls worth)
- 1 Large Tomato, sliced
- 1 Red or Orange Bell Pepper, diced
- 1/2 Teaspoon Oregano, Fresh or dried
- 2 Tablespoons Feta Cheese/or dairy-free crumble (optional)
Instructions
- Preheat the oven to 375 degrees.
- Cut the eggplant in half and scribe both halves (this means to put marks on the flesh of the eggplant).
- Add a generous amount of olive oil on the flesh as well as the skin and bake skin side up for 20 minutes or until soft.
- Remove the eggplant from the oven and remove the middle “gack” which includes the seeds.
- Spread evenly the tomato juice, peppers, tomatoes, olive oil, salt, pepper (and optional cheese).
- Put back in the oven at 350 degrees (face up) for an additional 15 minutes.
Notes
Recipe adapted from “Cooking with Meliartos”
Keywords: fodmap safe eggplant, eggplant recipe, fodmap eggplant recipe
