22407 Eggplant Caprese with Sundried Tomatoes (Gluten-Free) - Celiac.com
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Eggplant Caprese with Sundried Tomatoes (Gluten-Free)


The finished eggplant caprese with sundriend tomatoes. Photo: CC-Ian Varley

Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.

Ingredients:
2 large eggplants
1 red bell pepper
2 medium tomatoes
½ cup sun-dried tomatoes cut in strips
10-12 ounces fresh mozzarella cheese
2 tablespoons olive oil
4 fresh basil leaves
1 tablespoon dried oregano
1 teaspoon salt, divided
½ teaspoon pepper
Balsamic vinegar for drizzling


Directions:
Slice eggplant into ½-inch thick medallions. Place the eight largest slices on a baking sheet and sprinkle with salt and pepper. Allow to sit for 30 minutes, rinse and pat dry. Refrigerate the remaining eggplant.

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While eggplants are resting, slice pepper in half lengthwise and remove seeds and ribs. Cut in half-inch strips and roast until skins are black and blistered, about 20 minutes. Place roasted peppers in a paper bag to cool. After peppers have cooled, remove charred skins.

Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add eggplant slices a few at a time, do not crowd slices. Cook 3-4 minutes on each side or until they begin to brown. Drain on a paper towel and sprinkle with pepper, oregano, and ½ teaspoon salt while eggplant is still hot.

Slice tomatoes and mozzarella in sizes similar to the eggplant. Sprinkle tomatoes with remaining salt.

To assemble, arrange a tomato for the base and follow with a slice of eggplant, mozzarella, pepper strips, and a few slices of sundried tomatoes. Repeat and drizzle completed caprese with balsamic vinegar. Garnish with a basil leaf.

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1 Response:

 
Paul
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
20 Jan 2011 4:55:34 PM PDT
Fresh and simple, nice recipe!




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Thank you so much. 8-12 weeks! Oh my goodness, I don't think I can do that. I think going gluten-free made my body's defenses go down or something. I felt bad before, but reintroducing it was completely awful! I still feel queezy a few days later. Let's pray it just comes back positive. lol

Thanks for the feedback! Gemini you're very right - surgery was a totally weird recommendation. My current doctor treated me without hormones because my TSH levels are normal. The doctor found that my Vitamin D levels were severely low and put me on a high dose. They climbed just out of the deficient range. I am very active and frequently outdoors, and they still only climb out of deficient If i'm on intensive VIitamin D supplementation. - In addition, She also suggested I a modified lower carb diet (I'm at a healthy weight, there was no reduction in calories, just an increase in protein and fat and a reduction in carbs, a low reduction, slightly above the recommendations for a diabetic), which the doctor recommended for PCOS. Both of these coincided correlated with a slight reduction in the anti-thyroid antibodies and a slight reduction in nodule size. My TSH levels have remained stable, so it was incorrect to say function, really just a reduction in the level of attack (but the thyroid levels are still high). The doctor that recommended surgery did so because "you're about to start college and you won't have time for monitoring, it will eventually fail. If we remove it now, you can just go on Synthroid and you'll never have to deal with the levels being out of whack." Yeah.... I was 18 then.... I'm now 27, but my Mom just went "NOPE!" and got a second opinion. This person was fine, but all he did was monitor to make sure the TSH levels stayed ok. They did, I just have a goiter and several nodules. The most recent endo. I've seen, who put me on intensive Vitamin D therapy and worked with me on the diet, felt like she was thorough (again minus completely dismissing the first celiac results. I think the D supplementation and diet were associated with a decrease (but obviously didn't and really couldn't reverse the outcome of the disease) in antibodies and nodule size because my TSH levels have yet to get out of whack. I also wonder if with fewer carbs, I ate less (thought still too much If I'm celiac) gluten, and that could have been more a factor in the correlation. Gemini- I'm glad that you have found a good treatment that keeps your levels where they need to be! I also really appreciate the welcome. Update: I have a referral to a GI specialist! I don't want to have Celiac... I love to travel, and I'm very social. I live in the US but my family is from Uruguay, South America, so I carry this Latin Cultural thing about loving to share food and seeing it as such a huge part of hospitality and community. I know that food in social settings gets hard to navigate...But I feel a sense of relief to think that I might have an answer to other health questions and that there is a way that I can stop or at least slow damage.

These can be sourced from various ingredients one being wheat. Please check with the manufacture of your products to figure out if they contain gluten or how they are made....and yes gluten in your makeup, and especially lotion, shower gel, etc is a huge issues. Consider this, gluten contamination can happen from gluten protein residue. How often would you touch your arms, hair, etc or use your hands and touch your food, plate, fork, spoon before putting it in your mouth? Do you bite your nails, sometimes pick up a mint or gum? Hate to say it this way but if you use gluten containing stuff like that shit will happen with cross contamination. Consider changing over to a dedicated gluten-free version of hygiene products and save your self the drama. I use EO products, The Seaweed Co, Savvy Naturals, Hugo Naturals, and Vaseline products products without issues personally.

I had an enlarged thyroid, but no nodules. Dr felt it and ultrasound confirmed. I had so many symptoms of hypothyroid- weight gain, fatigue, hoarse voice-couldn't yell or sing or swallow (still can't swallow, but mostly at the bottom end. Used to not be able to get it past my neck, either) brain fog so that I couldn't form a complete sentence or respond with any timeliness, cold all the time, etc. Dr was in his 70's and old school. He didn't do any further blood tests or anything. Just said to take iodine. So, I started taking iodine. By the next year, different dr, all my thyroid tests came back normal, it wasn't enlarged anymore and most of my symptoms were very much improved. Read "Iodine: Why you need it and can't live without it" Kinda boring and repetitive, but good info. Iodine Crisis by Lynne Farrow is also really good. (She talks more about breast cancer than thyroid. But, the iodine information & history is great.) https://www.amazon.com/Iodine-Need-Cant-Live-Without/dp/0966088239/ref=sr_1_1?ie=UTF8&qid=1493386200&sr=8-1&keywords=dr+brownstein+iodine+book

Ok can anyone please shed light on this subject! I been reading conflicting information. Do I really need to be concerned about products that contain these two ingredients in them like my face products and my body lotions and shower gels? If I'm not ingesting them can they really hurt me? Only been diagnosed for three weeks with celiac and I'm trying so hard to follow the guidelines but this seems to be a gray area. I also check on the list of unsafe ingredients and I don't see them listed there so whats the scoop? Safe or unsafe please help!!!!