Roasting brings out all the natural flavors in vegetables, especially in eggplant and peppers.
Ingredients
- 1 ea medium eggplant cut in half
- 1 Tbsp olive oil
- 1 ea large green pepper, cored, seeded, and cut in half
- 1 ea red pepper, cored, seeded, and cut in half
- 2 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp tomato paste
- 1 Tbsp Parmesan cheese
Instructions
- Preheat the oven to 500 degrees F. Place the eggplant cut side down, on a baking sheet and roast in the oven for 15-20 minutes. Brush with half the olive oil. Add the peppers to the pan and continue to roast for an additional 25 minutes, brushing with the rest of the oil.
- Cool the vegetables and peel the eggplant. Drain the vegetables by placing them on a paper towel. Dry well. Place the vegetables in a food processor and blend. Then add the remaining ingredients and blend will. Refrigerate before serving.
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