Roasted Eggplant with Black Garlic, Pine Nuts and Bell Pepper Puree

  

✅Vegetarain
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Prep Time: 10 minutes

Cooking Time: 30 to 40 min

Ingredients: (serves 4)

 

2 medium eggplants, trimmed

1 big red bell pepper

10g pine nut, toasted

1 lemon

2 tablespoon breadcrumbs

1 tablespoon store-bought black garlic paste

Chopped coriander for garnishing

Salt & pepper

Olive Oil

1. Preheat oven to 200C

2. Cut each eggplant in half, lengthways, and then again widthways into thick strips.

3. Mix eggplants with salt and pepper, olive oil, and cook in oven for 25-30 min, until it is caramelized and brown. Set aside to cool.

4. Same time put the whole red pepper with the eggplant in oven for 25-30 min. Cover with foil when it is done, this helps to wrinkle the skin and make it easier to remove. Once it is cool, remove the foil and remove the seed & skin.

5. Put peeled red bell pepper into food process/blender, with breadcrumbs, salt & pepper, 1 tablespoon of olive oil, 1 tablespoon lemon juice. Blend until puree consistency.

6. Mix roasted eggplant with black garlic paste and a tablespoon of olive oil.

7. Spoon red pepper puree onto a plate, and lay out roasted eggplant on top of it, sprinkle roasted pine nut and coriander as final garnishing. Ready to serve.

Tips:

For red pepper puree, if it is too thick, add more olive oil. If it is too thin, you can add more breadcrumb, small tablespoon in a time.

If you cannot find black garlic paste, you can skip this or use black garlic clove, peel and mash it with olive oil and lemon juice.