Ingredients

The following ingredients have 4 Servings
  • 1 large eggplant (cut into 1/2 inch cubes)
  • 2 red, yellow, or orange bell peppers (halved, seeded, and cored)
  • 2 tbsp extra virgin olive oil (divided)
  • 3/4 tsp sea salt (divided)
  • 1/4 cup almonds
  • Juice from 1/2 lemon
  • 1/4 cup pitted kalamata olives (roughly chopped or halved)
  • 1 garlic clove (minced (omit for low FODMAP))
  • 3 tbsp fresh cilantro
  • 1/2 tsp dried oregano
  • Ground black pepper (to taste)
  • Optional: red pepper flakes (to taste)

Instruction

  • Preheat the oven to 450 degrees F.
  • Place the eggplant cubes in a single layer on a baking sheet and toss with 1 tbsp olive oil and 1/4 tsp sea salt. Nestle the bell pepper halves alongside the eggplant, skin-side up. Brush the tops of the peppers with 1 tsp olive oil.
  • Bake in the preheated oven for 30 minutes, tossing the eggplant halfway through. The skin on the peppers should be bubbly and tender.
  • Remove from the oven, then immediately place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes.
  • While the pepper are steaming, Toast the almonds in a skillet over medium high for 3-4 minutes while tossing them frequently. They should be golden and give a toasty aroma when they are done.
  • Transfer the almonds to a cutting board, then give them a rough chop.
  • Uncover the bell peppers, peel the skin (they should peel off easily), then cut them lengthwise into thin strips.
  • Place the eggplant cubes, bell pepper strips, and toasted almonds in a large bowl with the rest of the ingredients: 2 tsp olive oil, 1/2 tsp salt, lemon juice, olives, garlic, cilantro, oregano, ground black pepper. Toss well to combine.
  • Sprinkle with red pepper flakes, if desired, then serve chilled or at room temperature.