250g jar ready-roasted red peppers

2-3 aubergines

1 tbsp pine nuts

1 lettuce

For the dressing

1 tbsp balsamic vinegar

1 tbsp olive oil

1 tbsp garlic infused oil

1 tsp tomato puree

thyme leaves


Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high.

Thickly slice the eggplant lengthways, brush with a little oil, then griddle until golden and crisp on both sides.

Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and eggplant.

Drizzle with olive oil, sprinkle with some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.

For the dressing, simply whisk all the ingredients together.

Serve in a dish with lettuce as shown, drizzle with the dressing.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Eggplant & pepper salad
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