Eggplant with Red, Green, and Yellow Pepper Sauce

 Eggplant with Red, Green, and Yellow Pepper Sauce

Recipe is from Aruna's CHEF cooking coach course at Harvard; copyright.  Excellent - the pepper topping hydrates the eggplant.  Skin in edible.  Consider putting it on a piece of bread (crostini)

or toast to make it easier to eat.  (5/23/21).  Would make a nice presentation for an appetizer. 

Ingredients

Serves 6 / Serving size: 1 cup

1 large eggplant, sliced to 1⁄2 inch rounds 1/4 teaspoon Atlantic sea salt
1/4 teaspoon ground black pepper
1 tablespoon unrefined canola oil

1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons unsweetened white rice vinegar
Pinch Atlantic sea salt
Pinch ground black pepper
1 teaspoon unsweetened date honey (used 1 diced date instead)
1 small clove garlic, finely chopped
1 medium onion, finely chopped
1 tablespoon chopped fresh parsley
1⁄2 medium yellow bell pepper, seeded and cut into 1/4-inch cubes 1⁄2 medium red bell pepper, seeded and cut into 1/4-inch cubes
1⁄2 medium green bell pepper, seeded and cut into 1/4-inch cubes

Directions

Prepare eggplant: Preheat oven to 350°F and line a baking sheet with parchment paper. Place eggplant rounds in a medium bowl, mix with salt and pepper, and toss with canola oil to coat. Arrange eggplant in a single layer on large baking sheet, and roast for about 20 minutes, until golden. Let cool, then transfer to a large serving dish.

Prepare sauce: In a small bowl, mix together olive oil, lemon juice, and vinegar until combined. Add salt, pepper, and honey, and mix until combined. Add garlic, onion, and parsley, and mix well. Add peppers and mix again.

Pour pepper mixture over eggplants, and let sit for about 30 minutes, to allow flavors to blend. Serve at room temperature.

Selected nutritional content areas

• -  Eggplant is a good source of insoluble fiber, which helps with digestive health and also

  delays gastric emptying, providing a feeling of fullness

• -  Canola oil provides a good source of monounsaturated fat. It also contains phytosterols

  which help lower cholesterol levels

  Selected culinary content areas

• -  Leftovers: have more sauce than you need? Keep the extra in your fridge and use it

  throughout the week for other dishes such as pasta and grilled fish

• -  Batch cooking: vegetables can be frozen. Make a double portion of the eggplant rounds

  and freeze them for a later use! When you defrost the eggplant serve with a fresh sauce. Copyright – CHEF Coaching Program