Low FODMAP Grilled Eggplant Sandwich
Recipe type: Lunch
Ingredients
- 1 large eggplant (aubergine) sliced crosswise into ½ –inch thick round
- ½ cup (118 ml) garlic infused oil
- Pinch salt and black pepper
- 10 finely chopped basil leaves or semi dried basil
- 1 large red bell peppers (capsicum), seeded and cut in in 4 pieces lengthwise
- 1 cup (220g) fresh mozzarella, thinly sliced
- ½ cup (90g) pitted Kalamata olives
- 1 tablespoon extra-virgin olive oil
- Your favourite low-FODMAP bread (some gluten-free breads are suitable, but you need to look at the other ingredients, some people tolerate spelt bread, which is wheat free, but not gluten free)
Instructions
- Although it seems a lot of work for ‘just’ a sandwich, it is delicious and totally worth it. Also you can prepare the eggplants and bell peppers in advance.
- To speed up the grilling process I lay the sliced eggplants on a plate (single layer) in the microwave and cook for 3 minutes each site. Do that in batches, until all eggplant slices are done
- Heat the grill to high
- Line a large oven tray with baking paper
- Combined the garlic infused oil, with the salt, black pepper and the chopped basil
- Brush the eggplant slices on both sides with the oil mix
- Put each slice on a single layer on the oven tray and grill them on each side until golden brown
- Remove from grill and oven tray and give them another brush over with the oil mixture
- Let the eggplant cool down
- Store the eggplant in a closed container until ready to use (can be stored for a few days in the fridge)
- Brush the bell pepper with the same oil mix and put them on the same tray
- Grill until charred on all sides, put them in a closed plastic container for a few minutes, that will help to peel the skin
- In a food processor blend the pitted olives with a drop of extra virgin olive oil until it become a nice creamy olive paste
- Put low FODMAP bread on the grill, or toaster to make it slightly crispy
- Spread thinly the olive paste on both sides of the bread
- Put two or three rounds of eggplant slices on one half of your sandwich, add a couple of slices of mozzarella and top with a slice of roasted bell pepper
- Cover with the other half of the bread and enjoy while the bread is warm
