Gorgeous views in Oia, Santorini
Another gorgeous view in Oia, Santorini
What I love most about Santorini are the gorgeous landscapes surrounding the island. Pictures are amazing but my husband and I were able to see it with our own eyes during our honeymoon. Every single view is more beautiful than the next. It really does takes your breath away and don’t get me started on the sunsets…absolutely stunning! I did a complete travel post of all things Santorini for you to check out. One activity we didn’t do in Greece which I wish we had was to take a cooking class. Our friends, Yael & Scott, took one in Athens and came back to share some of their recipes with us. This baked eggplant low FODMAP side dish is so delicious and satisfying. I love that eggplant is hearty enough to be made into a main dish as well. Scott was told in the class to always remove the eggplant seeds because they can agitate the stomach. I tried to google fact check this but couldn’t find anything to claim it was true. Have you heard this?
If you want to try out other recipes from Yael & Scott’s class check out this delicious salad recipe.
Baked eggplant ingredients.
Quick sear on eggplant.
Scooping the middle of the eggplant out after being baked.
Papoutsakia/Baked Eggplant
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Cuisine: Greek
Description
A FODMAP safe vegetable dish that will surely be a hit!
Ingredients
- 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
