Grilled Eggplant and Bell Pepper Sandwich

Low FODMAP Grilled Eggplant Sandwich
Recipe type: Lunch
  • 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)
  1. 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.
  2. 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
  3. Heat the grill to high
  4. Line a large oven tray with baking paper
  5. Combined the garlic infused oil, with the salt, black pepper and the chopped basil
  6. Brush the eggplant slices on both sides with the oil mix
  7. Put each slice on a single layer on the oven tray and grill them on each side until golden brown
  8. Remove from grill and oven tray and give them another brush over with the oil mixture
  9. Let the eggplant cool down
  10. Store the eggplant in a closed container until ready to use (can be stored for a few days in the fridge)
  11. Brush the bell pepper with the same oil mix and put them on the same tray
  12. Grill until charred on all sides, put them in a closed plastic container for a few minutes, that will help to peel the skin
  13. In a food processor blend the pitted olives with a drop of extra virgin olive oil until it become a nice creamy olive paste
  14. Put low FODMAP bread on the grill, or toaster to make it slightly crispy
  15. Spread thinly the olive paste on both sides of the bread
  16. 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
  17. Cover with the other half of the bread and enjoy while the bread is warm


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.