Roasted Eggplant And Red Peppers With Sesame Seeds

Even though eggplant is distantly related to the tomato, it doesn't possess tomato's reflux triggering properties. Roasting eggplant gives it an earthy, rich flavor. Though sometimes time-consuming to prepare, this recipe eliminates the need to salt and soak he eggplant before cooking. It's coupled with sweet bell pepper, which unlike its fiery cousin, the hot chili pepper, is safe to eat in moderation.
  • Olive oil for brushing eggplant slices
  • 1 large eggplant, unpeeled, cut crosswise into 1/2 inch-thick rounds.
  • 2 red bell peppers, sliced into thin strip, lengthwise
  • Fine sea salt to taste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon dried oregano
  • 2 tablespoons sesame seeds
  • Juice of 1/2 lemon (as tolerated)
  • 1/2 cup fresh minced parsley
  • 1/2 cup Nicoise or Kalamata black olives
  1. Preheat oven to 500'. Brush baking sheet very lightly with olive oil
  2. Arrange eggplant slices in a single layer on the baking sheet and brush the tops with olive oil. Roast for 10 minutes, turning once after 5 minutes
  3. Sprinkle sesame seeds over and roast for 2 minutes more
  4. Remove from oven and let the vegetables cool before transferring them to a serving dish. Drizzle the lemon juice, if using, and sprinkle with minced parsley. Garnish with olives and serve as a first course or side dish with pita wedges

Make 6-8 servings