This a tasty room-temperature side dish that you should make in advance so that when you are ready to grill, most of your meal is already prepared. I broil the eggplant slices in the oven, but you also can cook them on the grill before you cook the steak.
Roasted Eggplant with Bell Pepper Vinaigrette
- Cooking and Prep: 2 h 20 m
- Serves: 6
Prepare the Eggplant
Pour one tablespoon of the oil on a grill pan or other baking pan and rub to coat. Add the eggplant slices in one layer and brush with another tablespoon of oil. Sprinkle a little cumin and turmeric on top. Broil for five to seven minutes, or until browned.
Turn over the eggplant slices, sprinkle with some more cumin and turmeric, and add some black pepper. Broil for another four to five minutes. Let cool for three minutes and then transfer to a serving platter.
Prepare the Peppers and Onions
To cut bell peppers into small dice (cubes), first cut the peppers in half, from the stem end to the bottom, and remove the seeds and white pith. Cut in half again lengthwise. Slice each part the long way into 1/4-inch-thick (6-mm) slices. Gather the slices together and cut them across into small cubes. Repeat with the other pepper quarters.
Heat three tablespoons (45 ml) of the oil in a medium frying pan over medium-high heat. Add the diced red and yellow peppers and onions and cook for three minutes. Add the sugar, vinegar, salt, and pepper to taste and cook for one minute.
Scatter the pepper and onion mixture over the eggplant slices, making sure to place some on top of all the slices as well as under them. Let the dish marinate for two hours or overnight. Serve at room temperature.
Reprinted with permission from The New Passover Menu © 2015 by Paula Shoyer, Sterling Publishing Co., Inc.
Photography: Michael Bennett Kress