12 Servings
40 Minutes
Allergens
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.
Notes:
You can make this dish up to two days in advance.
Photography: Moishe Wulliger
Styling: Renee Muller
