Roasted Peppers and Eggplant

Roasted Peppers and Eggplant Recipe - Vegetarian Dish from Saudi Arabia

Region / culture: Saudi Arabia | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

Roasted Peppers and Eggplant is a delicious and flavorful dish that can be served as an appetizer or side dish. The combination of smoky roasted peppers and creamy eggplant creates a rich and satisfying dish that is sure to impress your guests.

History

This recipe has its roots in Mediterranean cuisine, where roasted vegetables are a staple in many dishes. The process of roasting peppers and eggplant brings out their natural sweetness and adds a depth of flavor that is hard to replicate with other cooking methods.

Ingredients

12 fresh red New Mexican chiles
4 medium eggplant
0.75 cup olive oil or corn oil
1 large onion, minced
3 large garlic cloves, chopped
2 tbsp lemon juice
2 tbsp red wine
salt and pepper to taste
parsley for garnish

How to prepare

Roast the peppers and eggplant over charcoal or gas flame, or bake in a preheated oven at 475°F (246°C) until the skins are blistered and black.
Place the roasted vegetables in a paper bag and allow them to steam in their own heat for 10 minutes.
Peel off and discard the burnt skins along with the stems and seeds.
Mash the pepper and eggplant pulp together to form a smooth or slightly chunky mixture, as desired.
Heat 3 tbsp of oil in a large skillet and sauté the onion until it becomes very soft.
Add the garlic and cook for an additional 2 minutes.
Remove from heat and stir in the pepper-eggplant pulp, mixing well.
Slowly drizzle the remaining oil into the mixture, stirring constantly to incorporate all the oil.
Add lemon juice, vinegar, salt, and pepper to taste.
Transfer the mixture to a serving bowl and garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Variations

Add roasted garlic or sun-dried tomatoes for extra flavor.
Top with crumbled feta cheese or olives for a Mediterranean twist.
Mix in fresh herbs like basil or oregano for a burst of freshness.

Cooking Tips & Tricks

Make sure to char the skins of the peppers and eggplant thoroughly to ensure that they are easy to peel.

- Steaming the roasted vegetables in a paper bag helps to loosen the skins and makes them easier to peel.

- Be sure to remove the seeds and stems from the peppers before mashing them with the eggplant.

- Adjust the seasonings to taste, adding more lemon juice, vinegar, salt, or pepper as needed.

Serving Suggestions

Serve Roasted Peppers and Eggplant as an appetizer spread on bread or pita, or as a side dish with grilled or roasted meats.

Cooking Techniques

Roasting the peppers and eggplant over an open flame or in the oven helps to develop their flavors and create a smoky, charred taste.

Ingredient Substitutions

Use yellow or orange bell peppers instead of red New Mexican chiles.

- Substitute olive oil for corn oil for a different flavor profile.

Make Ahead Tips

Roast the peppers and eggplant ahead of time and store them in the refrigerator until ready to use. The dish can be assembled and served cold or at room temperature.

Presentation Ideas

Garnish the dish with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt for a beautiful presentation.

Pairing Recommendations

Serve Roasted Peppers and Eggplant with a glass of red wine or a crisp white wine to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Roasted Peppers and Eggplant contains approximately 250 calories.

Carbohydrates

Each serving of Roasted Peppers and Eggplant contains approximately 15 grams of carbohydrates.

Fats

Each serving of Roasted Peppers and Eggplant contains approximately 20 grams of fats.

Proteins

Each serving of Roasted Peppers and Eggplant contains approximately 2 grams of proteins.

Vitamins and minerals

Roasted Peppers and Eggplant are rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Roasted Peppers and Eggplant is a nutritious dish that is high in fats and carbohydrates, making it a satisfying and filling option for a meal or snack.

Summary

Roasted Peppers and Eggplant is a versatile and delicious dish that is perfect for entertaining or enjoying as a simple meal. With its rich flavors and nutritious ingredients, this recipe is sure to become a favorite in your kitchen.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Roasted Peppers and Eggplant. It was a warm summer day, the sun was shining brightly in the sky, and I was browsing through a local farmers market in search of fresh ingredients for dinner that night. As I strolled through the market, taking in the sights and smells of the various stalls, my eyes were drawn to a colorful display of vibrant red peppers and shiny purple eggplants.

I had always loved the combination of peppers and eggplant in dishes, so I decided to purchase a few of each to take home with me. As I paid for my vegetables, the vendor mentioned that they had a recipe for Roasted Peppers and Eggplant that was a family favorite. Intrigued, I asked her to share the recipe with me.

She smiled and began to recount the ingredients and steps needed to create this delicious dish. She explained that the key to making the recipe truly shine was in the roasting process, which allowed the flavors of the peppers and eggplant to caramelize and intensify. She also suggested adding a touch of balsamic vinegar and fresh herbs to enhance the dish even further.

I thanked the vendor for her generous sharing of the recipe and hurried home to try it out for myself. As I gathered the ingredients and preheated the oven, I couldn't help but feel a sense of excitement and anticipation. I loved trying out new recipes and experimenting with different flavors and techniques in the kitchen.

After the peppers and eggplant had roasted to perfection, I removed them from the oven and allowed them to cool slightly. The smell that wafted through my kitchen was heavenly - a combination of smoky, sweet, and savory aromas that made my mouth water in anticipation.

I carefully peeled the skins off the peppers and eggplant, revealing the tender and flavorful flesh beneath. I then sliced them into bite-sized pieces and arranged them on a platter, drizzling them with a generous amount of balsamic vinegar and sprinkling them with chopped fresh herbs.

As I took my first bite of the Roasted Peppers and Eggplant, I was instantly transported to a place of culinary bliss. The smoky sweetness of the peppers combined beautifully with the earthy richness of the eggplant, creating a harmonious symphony of flavors that danced on my taste buds.

I knew right then and there that this recipe would become a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on lazy evenings when I craved something comforting and delicious.

Over the years, I have made this recipe countless times, each time tweaking and perfecting it to suit my tastes. I have added different herbs, experimented with different types of vinegar, and even tried roasting the peppers and eggplant on the grill for an added layer of smokiness.

But no matter how many times I make this dish, it always brings me back to that warm summer day at the farmers market when I first discovered it. It reminds me of the joy of cooking, the pleasure of sharing a delicious meal with loved ones, and the power of simple, fresh ingredients to create something truly magical.

So, if you ever find yourself at a farmers market, surrounded by the sights and sounds of a bustling marketplace, be sure to pick up some fresh peppers and eggplant. And if you're feeling adventurous, give this recipe for Roasted Peppers and Eggplant a try. I promise you won't be disappointed. Bon appétit!