Roasted Eggplant with Sun-dried Tomatoes
- 2 large eggplants (Italian Eggplant kind)
- 1/4 cup packed sun-dried tomatoes (in oil or the dried ones which have been reconstituted)
- 1/6 cup extra virgin olive oil, divided
- salt to taste
- 1 clove of garlic (optional)
- 1/2 cup packed fresh herbs – leaf only (pref. flat leaf parsley or cilantro), finely chopped
- 2 green chili peppers, very thinly sliced (remove seeds and membrane if you do not want spicy)
- 1.5 – 2 tablespoons finely chopped onions (pref. red onions)
- a couple of tablespoons lightly roasted pine-nuts (optional – great for a little surprise bites)
- sumac for garnish (use smoky paprika or red chili powder if you do not have sumac)
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Eggplants, large (2)
- Garlic (1 clove)
- Green chili peppers (2)
- Herbs - leaf only, packed fresh (1/2 cup)
- Onions (1 1/2 tablespoons)
- Pine-nuts, lightly roasted (2 tablespoons)
- Tomatoes, packed sun-dried (1/4 cup)
- Cooking & Baking
- Olive oil, extra virgin (1/4 cup)
- Salt (1)
- Sumac (1)
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
217 people saved this recipe.
