Roasted Red Pepper Eggplant (Gluten-Free, Grain-Free, Vegetarian)
An incredibly tasty roasted red pepper eggplant. Perfect for when you have a surplus of eggplant from the garden. Gluten-free, grain-free, Whole30, Vegan, low-carb, ketogenic.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
- 2 medium eggplants or 1 large
- 1 tsp Salt for sweating eggplant
For red pepper sauce
- 12 oz. jar roasted red peppers liquid drained
- 1 medium tomato
- 1 handful fresh parsley
- 2 Tbsp extra virgin olive oil
- 1 tsp garlic powder
- Salt and pepper I love this Himalayan pink salt
- feta cheese if desired
- fresh parsley if desired
Preheat oven to 400 F.
Slice eggplant into 1/2 inch thick rounds. Lay them on a baking sheet and sprinkle with the 1 tsp of salt. Allow them to sit for 30-45 minutes to release their excess moisture and bitterness. Dab with a paper towel to remove excess moisture and salt.
While eggplant is sweating, add sauce ingredients in a blender and pulse to liquify.
When eggplant has finished, drizzle with olive oil and top with a spoonful of the red pepper sauce.
Cook in oven for approximately 25 minutes.
Top with feta cheese and extra parsley, if desired.