Roasted Red Pepper & Eggplant
Cut up couple of eggplants and red bell peppers in large chunk pieces. Any variety of eggplant works, here I have used Japanese eggplants (which are the long narrow looking). Add a tablespoon of olive oil, Italian seasoning and an extra dash of oregano. Mix well and roast at 425 F for slightly over an hour (till the veggies are well-roasted).
Making of Roasted Eggplant & Red Peppers
Then thickly mash up these roasted veggies in a stone mortar and pestle. Folks may suggest using a food processor, but frankly I find the electric moving blades just too strong! Add a clove of garlic, whole black pepper and continue to mash and blend them. If you don't like strong garlic taste then you can roast your garlic as well- adding it later, gives a stronger flavor.
That's it, sprinkle some sea salt and garnish with fresh finely chopped parsley. You can top it on french bread for wonderful party food or eat it on toasted bagel as an open-faced sandwich. Or just eat it as a side of roasted vegetables.
That's it, sprinkle some sea salt and garnish with fresh finely chopped parsley. You can top it on french bread for wonderful party food or eat it on toasted bagel as an open-faced sandwich. Or just eat it as a side of roasted vegetables.
Roasted Eggplant & Red Peppers open-faced Bagel Sandwich
