eggplant yet again, with red pepper sauce
Posted: Thu Oct 31, 2013 10:30 am
Eggplant slices 1/2 to 3/4 inch thick, dipped in egg, rolled in whole wheat flour with some turmeric mixed into the flour (for my aches and pains!).
Preheat oven to 350.
Cook eggplant in olive oil and garlic until each side is browned, place them one by one on the baking pan (I use parchment paper on top of the pan). When they are all sauteed and in the pan, put into oven for about 20-25 minutes, or until tender inside.
Red pepper sauce: before you start the eggplant, roast a few sweet red peppers and while they are roasting, in a small cup mix some sugar and white vinegar to get a "balanced" taste.
Remove the roasted skins and puree the pepper with a little sherry and some garlic.
Simmer the pepper sauce (grease it with a little olive oil), adding oregano to taste; then, slowly add the sugar/vinegar until you get the taste you like in the sauce.
When the eggplant is done, place the pieces on lightly wilted kale greens and put some the red pepper sauce over them.
Preheat oven to 350.
Cook eggplant in olive oil and garlic until each side is browned, place them one by one on the baking pan (I use parchment paper on top of the pan). When they are all sauteed and in the pan, put into oven for about 20-25 minutes, or until tender inside.
Red pepper sauce: before you start the eggplant, roast a few sweet red peppers and while they are roasting, in a small cup mix some sugar and white vinegar to get a "balanced" taste.
Remove the roasted skins and puree the pepper with a little sherry and some garlic.
Simmer the pepper sauce (grease it with a little olive oil), adding oregano to taste; then, slowly add the sugar/vinegar until you get the taste you like in the sauce.
When the eggplant is done, place the pieces on lightly wilted kale greens and put some the red pepper sauce over them.