Garlic, parsley, and olive oil — three simple ingredients, but a powerful kitchen weapon! I finish vegetable side dishes, fish, and even chicken with a dab of it, and it’s divine. Here’s our favorite dip/side dish using my new kitchen staple.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
Toss eggplant cubes and pepper strips with oil to coat. Place on a lined baking sheet and roast for 20–25 minutes, stirring once.
Meanwhile, place dressing ingredients in a food processor and blend until smooth.
Cut the peppers into very small squares. Toss the eggplant and peppers with the dressing. Serve warm or at room temperature.
You can make this dish up to two days in advance.
Photography: Moishe Wulliger
Styling: Renee Muller