GERD-Friendly Greek Salad

Servings: 2 | Serving size: 1 dinner salad

Cooking Time: 30 Minutes

This recipe can easily be multiplied. The dressing will keep well in the refrigerator for about 4 days. Other ingredients can be prepared the night before.

Serve with a whole wheat pita or gluten-free roll and 1/2 ounce semi-soft goat cheese.

Ingredients

• 8 ounces Japanese eggplant (cut into 1 inch cubes)
• spray olive oil
• 1 ounce feta cheese (crumbled)
• 1 Tbsp extra virgin olive oil
• 2 Tbsp flat leaf parsley (minced)
• 1/2 tsp dried oregano
• 3 Tbsp 2% milk
• 1 medium cucumber (peeled, seeded and sliced)
• 1/4 yellow bell pepper (seeded and julienned)
• 4 cups romaine lettuce (chopped)
• 12 black olives (not oil cured)
• 2 small whole wheat or gluten-free pita bread rounds

Place a large non-stick skillet in the oven and preheat to 325°F.

After the oven is hot spray the pan with olive oil and add the eggplant cubes. Spray lightly with olive oil and return to the oven. Cook for about twenty minutes. Check the eggplant about every five minutes tossing to coat with the oil. Spray lightly with more oil if needed. Remove and let cool.

Place the feta cheese, oil, parsley, oregano and milk in a blender and puree until smooth. Place the dressing in the refrigerator to chill while preparing the vegetables.

After the lettuce is chopped, divide it between two plates and sprinkle the olives and roasted eggplant over the salad. Top with the cucumbers and peppers. Divide the dressing equally between the two salads and serve.