Paleo friendly Greek aubergine and pepper casserole, oven baked in a tomato sauce: gluten free, dairy free, grain free, sugar free
This is a hearty, rustic dish that I learned to cook whilst in Greece, taught to me by my sister in law. It’s perfect on it’s own as the main, or great as a side dish to accompany any protein main – my favourite is with some meaty white fish.
Recipe for paleo friendly Greek Aubergine and Pepper Bake
Yield: Serves 4 (as a main dish)
Prep time (incl salting aubergines) : 45 mins
Cooking time: 30-40 minutes
What you need
2 large aubergines, thickly sliced in rounds
2 green peppers, seeded and cut into big pieces
2 tspns chopped garlic
1 onion, sliced
2 large tomatoes, chopped
1/2 cup tomato purée
1 tblspn apple cider vinegar
Pinch of oregano
Salt and pepper to taste
Olive oil for cooking
Optional: sprinkle of nutritional yeast, or feta cheese if you allow dairy
What you need to do
1. Salt the aubergines: First, slice and place into a colander. Add a generous amount of salt over them. Leave for half an hour. Then rinse, and pat dry. Preheat the oven to 180°C.
2. Heat oil in a pot. Add prepared aubergine slices.
That’s it! Done!
Great for ‘meat-free Mondays’ too 😉