Eggplant with roasted red pepper sauce and melted cheese - Plant based whole food

Eggplant with roasted red pepper sauce and melted cheese

This is a quick and easy side dish which is great to serve with grilled or roasted meats. It can also be used as a delicious low carb alternative to pasta, rice or quinoa. I served chili con carne over it instead of using rice the other night and it was delicious


Eggplant with Red Pepper Sauce


1 eggplant

1/2 cup of red pepper sauce

1/2 cup parmesan cheese



  1. slice the eggplant into 1/4 inch thickness
  2. oil and season
  3. cook on a griddle pan about 4 minutes each side
  4. spoon over a tbsp of red pepper sauce onto each slice
  5. top with parmesan cheese
  6. cook in over at 400F for about 15 minutes until cheese has browned and melted and full of yumminess


Red Pepper Sauce


2 capsicum red peppers

2 minced garlic cloves

1 shallot finely diced

1/2 cup chicken stock




1.Halve the peppers, cut out seeds and cover in oil

2. Roast in oven for 45 minutes at 375F

3. Place peppers in zip lock bag or cling film to cool

4. Peel peppers and chop

5 Heat oil in fry pan and saute shallots until soft

6. Add garlic and fry for 2 minutes and then add peppers

7. Add chicken stock and allow to reduce for about 5 minutes

8. Whiz the mixture until smooth.





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