Eggplant in a Garlic Verde Dressing

Estee Kafra Estee Kafra
5.0 (1 reviews)

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.

40m 12
Easy Vegetarian Pescatarian Gluten Free Vegan Low Carb No Refined Sugar Paleo Keto Passover Parve

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.

Credits

Notes:

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

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

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