This year I'm having a good harvest of eggplant. I've been finding a lot of recipes with eggplant these days.Last night I roasted eggplant with yellow pepper and onion and topped crispy French bread with it. It was an awesome dinner. We had it with Creamy Corn Soup. It is easy to make
Ingredients:
1small eggplant, cut into cubes
1/2 red pepper(capsicum), cut into cubes
1 red onion, cut into thin wedges
2 T olive oil
1 large clove garlic, crushed
1 small loaf wood-fired bread, cut into 12 slices
1 small ripe tomato, halved
2 T chopped fresh mint
2 T chopped fresh cilantro
2 oz slivered almonds, toasted
Method:
1. Preheat oven to 475 F. Put the eggplant, capsicum,onion and oil in a large bowl and mix to coat. Spread
out in a a single layer in a large roasting pan. Bake for 10 minutes, then turn and bake for another 10 minutes, or until tender. Transfer to a bowl, add garlic and season with salt and pepper.
2. Placce the bread on a baking sheet and bake for 4 minutes,or until crisp. Rub the cut side of tomato onto one side of each bread slice, squeezing the tomato to get as much liquid as possible, then finely chop the tomato flesh and add to the vegetables with mint and cilantro.
3. Spoon the vegetables on the tomato side of bread and sprinkle with toasted almonds. Serve immediately.
I used yellow pepper instead of red, and used toasted peanuts in place of almonds. I spread a little hot sauce on the bread for spice. I used crusty French Bread.
1small eggplant, cut into cubes
1/2 red pepper(capsicum), cut into cubes
1 red onion, cut into thin wedges
2 T olive oil
1 large clove garlic, crushed
1 small loaf wood-fired bread, cut into 12 slices
1 small ripe tomato, halved
2 T chopped fresh mint
2 T chopped fresh cilantro
2 oz slivered almonds, toasted
Method:
1. Preheat oven to 475 F. Put the eggplant, capsicum,onion and oil in a large bowl and mix to coat. Spread
out in a a single layer in a large roasting pan. Bake for 10 minutes, then turn and bake for another 10 minutes, or until tender. Transfer to a bowl, add garlic and season with salt and pepper.
2. Placce the bread on a baking sheet and bake for 4 minutes,or until crisp. Rub the cut side of tomato onto one side of each bread slice, squeezing the tomato to get as much liquid as possible, then finely chop the tomato flesh and add to the vegetables with mint and cilantro.
3. Spoon the vegetables on the tomato side of bread and sprinkle with toasted almonds. Serve immediately.
I used yellow pepper instead of red, and used toasted peanuts in place of almonds. I spread a little hot sauce on the bread for spice. I used crusty French Bread.
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