Courtesy of What Great Grandma Ate
Serves 4
Ingredients
- 1 eggplant, cut into 1/4-inch cubes
- 3 tbsp almonds
- 2 red, yellow, or orange bell peppers, halved, seeded, and cored
- 1 tbsp ghee or coconut oil
- Juice from 1/2 lemon
- 1/4 cup pitted kalamata olives, roughly chopped
- 1 garlic clove, minced (omit for low FODMAP)
- 3 tbsp fresh cilantro
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/2 + 1/4 tsp sea salt
- Ground black pepper, to taste
Method
Preheat the oven to 450˚F.
Place the eggplant cubes in a single layer on a baking sheet and toss with ghee and 1/4 teaspoon sea salt. Bak win the preheated oven for 15 minutes, tossing them halfway through.
While the eggplants are baking, heat a skillet over medium heat. Toast the almonds in a skillet for 2 to 3 minutes while tossing them frequently. They should be golden and give a toasty aroma at the end.
Transfer the almonds to a cutting board, let cool, then given them a rough chop.
Once the eggplants are done, remove from the oven to cool. Crank up the oven to broil and place the bell peppers on a baking sheet with the skin side up. Broil the bell peppers for 5 minutes until the skin is black and charred. Place the bell peppers in a bowl, and cover with a plate so they can steam for 5 minutes. Uncover the bell peppers, peel the skin, then cut them lengthwise into strips.
Place the eggplant cubes, bell pepper strips, almonds, and the rest of then ingredients in a large bowl and toss well.
Chill for at least 1 hour before serving.
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