Not to make you nervous (4 more days until Passover!), but if you’re still searching for something else to add to your menu – this could be it! I love love love the flavors of this eggplant dish! This recipe is inspired by a great cook, Gigi Cohen and I had the pleasure of tasting it at one of her demonstrations!
One thing that I love about this recipe is you can change around the ingredients so easily. If your favorite grocer is out of Japanese eggplants – buy regular ones! One time I noticed that my parsley didn’t look so ‘green’ so I substituted kale instead and it worked! Feel free to double the quantities and use whatever combination of peppers you like! If you aren’t a fan of cumin – no worries just leave it out!
This is a great addition to any type of meal you’re planning – whether it’s for company, as part of a meal that you’re serving to your family or for a holiday celebration – it works!
Do you like eggplant? I’d love to know what you put in your dish! Please feel free to share your ideas and comments below:)
Serves 6-8 as an appetizer
- 3 Japanese eggplants, cut into 1/2 inch rounds
- 2 tbs. olive oil, divided
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 garlic clove, minced
- 1/4 cup honey
- 2 tbs. apple cider vinegar
- 1/2 tsp. paprika
- 1/4 tsp. cumin (optional)
- 1/4 tsp. cayenne
- 1/4 bunch of parsley, chopped (or use 3 stalks of kale, rough stems removed)
Preheat the oven to 400°. Brush olive oil on both sides of the eggplant and arrange on a baking sheet, lined with parchment paper, in a single layer.
Roast for 30-45 minutes until brown and soft, turn over halfway during cooking.
In a food processor add the rest of the ingredients (except for the parsley) plus 1 tbs. of olive oil and pulse until the texture is chunky. Add the parsley, and pulse for a few seconds so that the parsley is mixed in, but not chopped fine.
With the eggplant still on the baking sheet, spoon the mixture on top of the eggplant and bake for another 10 minutes.
Serve at room temperature.