Ingredients
- 2 eggplants
- 1 sweet bell pepper
- 4-5 cloves garlic (depending on taste)
- 1/2 lemon juiced
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon coriander
- 1 teaspoon dried parsley or 1/4 cup fresh parsley
- Cayenne pepper to taste
- Black pepper to taste
Directions
- Preheat oven to 400F.
- Grease or line to baking sheets with parchment paper.
- Cut eggplants down the middle (long side) and place cut side down on baking sheet.
- Cut pepper in half and remove seeds. Place cut side down on baking sheet.
- Take unpeeled garlic cloves coat with oil and place on baking sheet.
- Place all vegetables together in oven.
- Roast garlic and peppers for 10-15 minutes and remove.
- Roast eggplant for 20-30 minutes, until soft and remove.
- Gently scrape out the inside of the egg plant, along with the seeds and discard the skin. Add to a blender.
- Remove skins of garlic cloves and add garlic to the blender.
- Add pepper pieces and all remaining ingredients to a blender.
- Blend, but do not fully purée.
- Allow to sit in fridge for 2-3 hours to absorb the flavours.
this is delicious! Brenda served it to us this past wknd - YUM!
ReplyDeleteoh thanks I am glad you enjoyed it
ReplyDelete