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Eggplant in a Garlic Verde Dressing

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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.

Directions

Prepare the Eggplant and Dressing

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen 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.

Notes:

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

Credits

Photography: Moishe Wulliger

Styling: Renee Muller