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Parve
Easy
12 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
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.
3 eggplants, cubed
1 red pepper, cut into quarters
1 yellow pepper, cut into quarters
Gefen Light Olive Oil, to coat
salt, to taste
pepper, to taste
1/3 cup Gefen Light Olive Oil
1 large bunch fresh parsley
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
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.
Photography: Moishe Wulliger Styling: Renee Muller
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