Description
This recipe features tender roasted eggplants paired with a flavorful homemade red pepper sauce. The sauce combines roasted red bell peppers, garlic, and a hint of jalapeno for heat, blended with vinegar and olive oil to create a tangy and rich topping. Finished with a sprinkle of parmesan cheese for added depth, this dish makes a perfect appetizer or side that’s both vibrant and comforting.
Ingredients
Scale
Eggplant
- 2 large or 4 small eggplants, at room temperature
- Olive oil, for frying
- Salt, for sprinkling
Red Pepper Sauce
- 3 red bell peppers
- 1 jalapeno or any hot pepper
- 5-6 garlic cloves
- 1/3 cup vinegar
- 1/3 cup olive oil
- 1/2 cup water
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp sugar
- 1/2 cup freshly grated parmesan cheese (optional)
Instructions
- Prepare and roast the peppers: Preheat the oven and roast the red bell peppers and jalapeno until their skins are charred and blistered. This will bring a smoky depth to the sauce. Once roasted, peel off the skins, remove seeds, and roughly chop the peppers.
- Make the red pepper sauce: In a blender or food processor, combine the roasted peppers, garlic cloves, vinegar, olive oil, water, salt, black pepper, and sugar. Blend until smooth and adjust seasoning to taste. Set aside the sauce.
- Prepare the eggplants: Slice the eggplants and lightly sprinkle salt on the slices to draw out any bitterness. After 20-30 minutes, pat them dry, then fry the slices in olive oil until golden and tender. Drain excess oil on paper towels.
- Assemble the dish: Arrange the fried eggplant slices on a serving platter, pour the red pepper sauce evenly over them, and sprinkle with freshly grated parmesan cheese if desired.
Notes
- Salt the eggplant slices before frying to remove bitterness and excess moisture.
- Roasting the peppers enhances the smoky flavor in the sauce.
- Parmesan cheese is optional but adds a savory depth to the dish.
- Use gloves when handling jalapeno peppers to avoid irritation.
- This dish can be served warm or at room temperature.
