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.
Eggplant in a Garlic Verde Dressing
Recipe By Estee Kafra
- Cooking and Prep: 40 m
- Serves: 12
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No Allergens
Ingredients (9)
Eggplant
Garlic Verde Dressing
Start Cooking
Prepare the Eggplant and Dressing
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Easy Baking Parchment Paper and set aside.
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Toss eggplant cubes and pepper strips with oil to coat. Place on a lined baking sheet and roast for 20–25 minutes, stirring once.
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Meanwhile, place dressing ingredients in a food processor and blend until smooth.
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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
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