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If there is one suggestion, I can make to help you have successful dinner parties, it is to play to your audience. It has taken me a long time to figure this out and it goes a little bit against my creativity. Well this recipe was a downer but my dinner was a huge success. And the result was a function of the audience, not the food I prepared.
Part of my thought process was to use the Greek Gaea Cat Cora olive oil I received. The olive oil is the key taste in this dish. The olive oil has a sweetness to it.
This recipe was adapted from Ina Garten and I thought it was awesome. Great flavor. Roasting vegetables brings out their natural flavors and it does wonders for the eggplant and the red peppers. This appetizer can be mixed into a spread or left more rustic as I chose to do.
Recipe
Roasted Eggplant & Red Peppers:
Ingredients:
- 1 Medium Eggplant
- 2 Red Peppers
- 1 Red Onion
- 2 Garlic Cloves
- 5 tbsp Gaea Olive Oil
- 2 tsp salt
- 1 tsp pepper
Directions:
Start buy peeling the eggplant and cutting into 1″ cubes. Follow by cutting the red peppers and the onion into 1 ” cubes as well. Remember to seed the peppers.
In a separate bowl, combine the olive oil, garlic, salt and pepper and mix well. Pour the vegetables into the bowl and coat well. Remove to a roasting pan and bake for 35 – 40 minutes at 400 degrees. The vegetables should be lightly browned and soft.
Let cool and place in your Cuisinart. Pulse 3 or 4 times to leave more chunky. Puree if you prefer. Ina’s recipe calls for tomato paste which you will want to use especially if pureeing the vegetables. Enjoy!
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