Tuesday, July 30, 2013

So Many Possibilities!

Are you looking for a way to add some new flavors your sandwich at lunch?  Maybe you need a way to add some flavor to your grilled chicken or fish.  I have had a recipe for a roasted eggplant and red pepper sauce for years and just stumbled across another one in a flyer at the grocery store.  The following recipe is a cross between the two.  This sauce works great as a sandwich spread, a topping for grilled meats, or as a dip.  Best of all, it is so simple to make!!  Enjoy!!

Roasted Eggplant and Red Pepper Sauce


1 head of garlic
1 medium eggplant cut into 1 inch cubes (leave the skin on)
1 red onion, cut into 1 inch cubes
2 red bell peppers, cut into 1 inch cubes
2 T olive oil
1 tsp kosher or sea salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
2 T tomato paste 
2 T lemon juice


Preheat oven to 425.  In a bowl combine eggplant, onion, peppers, olive oil, salt and pepper.  Spread vegetables onto a baking sheet and roast for 45-55 minutes, or until they are soft and browned.  While vegetables are roasting, cut 1/4 inch off of the pointed top of the garlic head.  Place in a small baking dish, cut side up.  Drizzle with 1 tsp olive oil.  Roast for about 45 minutes until the cloves are soft and brown.  Cool vegetables slightly and then place in a food processor.  Add 3-4 garlic cloves (or more if you love garlic!), tomato paste, and lemon juice. Pulse to blend ingredients together.  Serve as a spread, a dip, or on top of grilled chicken or fish.