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. 
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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
Course: Main Dish

Ingredients

For eggplant

  • 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

For topping

  • feta cheese if desired
  • fresh parsley if desired

Instructions

  • 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.