Eggplant in a Garlic Verde Dressing

 

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• Cooking and Prep: 40 m
• Serves: 12
• No 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.

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Ingredients (9)

Eggplant

• 3 eggplants, cubed

• 1 red pepper, cut into quarters

• 1 yellow pepper, cut into quarters

• Gefen Light Olive Oil, to coat

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  Gefen Light Olive Oil

• salt, to taste

• pepper, to taste

Garlic Verde Dressing

• 1/3 cup Gefen Light Olive Oil

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  Gefen Light Olive Oil

• 1 large bunch fresh parsley

• 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

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Start Cooking

Prepare the Eggplant and Dressing

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.

2. Toss eggplant cubes and pepper strips with oil to coat. Place on a lined baking sheet and roast for 20–25 minutes, stirring once.

3. Meanwhile, place dressing ingredients in a food processor and blend until smooth.

4. Cut the peppers into very small squares. Toss the eggplant and peppers with the dressing. Serve warm or at room temperature.

Note:

You can make this dish up to two days in advance.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller